Make dinner a gourmet Creole-Mexican fusion event with these Creamy Shrimp Enchiladas. Full of goodies like cilantro-lime rice, black beans, pico de gallo, shrimp, and a creamy and cheesy green enchilada sauce!
Ingredients For Creamy Shrimp Enchiladas
- 6-inch flour tortillas
- Cooked white rice
- Lime zest
- Cilantro
- Lime juice
- Pico de gallo
- Butter
- Shrimp (peeled and deveined)
- Garlic
- Creole seasoning (I use Zatarains)
- Butter
- All-purpose flour
- Chicken broth
- Shredded mozzarella cheese
- Salsa verde
- Sour cream
- Red pepper flakes
How To Make Creamy Shrimp Enchiladas
- Make the cilantro-lime rice: in a medium-sized bowl, combine the cooked rice with lime zest, lemon juice, and chopped cilantro.
- Cook the shrimp: melt 1 tbsp butter in a large skillet over medium-high heat and saute the garlic for 30 seconds. Add the shrimp and cook for 2 minutes on each side. Season with 1 tsp creole seasoning. Transfer to a bowl and keep warm. Preheat the oven to 350 F.
- Make the enchilada sauce: in the same skillet, melt 2 tbsp butter over medium-high heat and add the flour. Cook for 30 seconds or until slightly golden. Whisk in the chicken broth and cook until thickened about 3 minutes. Mix in the mozzarella cheese, salsa verde, sour cream, red pepper flakes, and creole seasoning. Add one cup to the reserved shrimp.
- Assemble the enchiladas: Place the tortillas on your counter and in the center spread:
⅓ cup rice, ⅓ cup shrimp mixture, and 2 tbsp pico de gallo. Fold one size over the filling, and roll cigar-style. Place enchiladas seam-side-down into a 9×13-inch greased baking dish and pour the enchilada sauce over them. Sprinkle the remaining ½ cup shredded mozzarella evenly on top, and bake for 30 minutes or until bubbly and slightly golden on top.
Can I Prepare These Enchiladas Ahead Of Time?
You can assemble them, cover the dish with plastic wrap, and refrigerate them a day in advance until you’re ready to bake and serve them. Add an extra 5-10 minutes of baking time if baking them cold from the fridge
How Do I Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat in the microwave until heated through.
Quick & Easy One-Pan Creamy Shrimp Enchiladas
Equipment
- Large skillet
- Mixing bowls
- 9x13-inch baking dish
- Whisk
Ingredients
For the enchiladas:
- 8-6 inch flour tortillas
- 1 ½ cup store-bought pico de gallo
- ½ cup shredded mozzarella cheese
For the rice:
- 2 ½ cups cooked white rice
- ¼ cup chopped cilantro
- Zest of one lime
- Juice of one lime
For the shrimp:
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 lb small shrimp, peeped and deveined
- 1 tsp creole seasoning (I used Zatarains)
For the enchilada sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- ½ cup store-bought salsa verde
- 1 ½ cups shredded mozzarella cheese
- 1 cup sour cream
- 1 tsp red pepper flakes
- 1 tsp creole seasoning
Instructions
- Make the cilantro-lime rice: in a medium-sized bowl, combine the cooked rice with lime zest, lemon juice, and chopped cilantro.
- Cook the shrimp: melt 1 tbsp butter in a large skillet over medium-high heat and saute the garlic for 30 seconds. Add the shrimp and cook for 2 minutes on each side. Season with 1 tsp creole seasoning. Transfer to a bowl and keep warm. Preheat the oven to 350 F.
- Make the enchilada sauce: in the same skillet, melt 2 tbsp butter over medium-high heat and add the flour. Cook for 30 seconds or until slightly golden. Whisk in the chicken broth and cook until thickened about 3 minutes. Mix in the mozzarella cheese, salsa verde, sour cream, red pepper flakes, and creole seasoning. Add one cup to the reserved shrimp.
- Assemble the enchiladas: Place the tortillas on your counter and in the center spread: ⅓ cup rice, ⅓ cup shrimp mixture, and 2 tbsp pico de gallo. Fold one size over the filling, and roll cigar-style. Place enchiladas seam-side-down into a 9x13-inch greased baking dish and pour the enchilada sauce over them. Sprinkle the remaining ½ cup shredded mozzarella evenly on top, and bake for 30 minutes or until bubbly and slightly golden on top.
Nutrition
Frequently Asked Questions about shrimp Enchiladas
1. Can I Make This Without Creole Seasoning?
If you don’t have Creole seasoning, you can use a mix of paprika, garlic powder, oregano, thyme, and a pinch of cayenne.
2. What If I Don’t Have A 9×13-inch Baking Dish?
You don’t need that exact dish, you can use any large baking dish where your enchiladas fit snugly in a single layer. Divide them into two smaller dishes if needed.
3. What’s A Good Substitute For Pico De Gallo?
You can either make your own by mixing chopped tomatoes, onions, cilantro, and lime juice or use jarred chunky salsa instead.
4. Can I Use Pre-Cooked Shrimp?
Absolutely! This cuts down the cooking time by a few minutes. Just add them at the end of cooking the garlic to heat through.
5. What If I Don’t Have Mozzarella Cheese?
You can use any other good melting cheese such as cheddar, Monterey Jack, Pepper Jack, or a Mexican blend.
6. How Can I Make A Gluten-Free Version Of This Recipe?
Use gluten-free flour to make the white sauce, and use corn tortillas instead of flour. Warm the corn tortillas too before rolling them to prevent cracking.
7. How Do I Prevent My Tortillas From Breaking?
Heating the tortillas in the microwave for a few minutes until warm before rolling the quesadillas will make them more pliable and prevent breakage.
Sandy Schriner
Saturday 2nd of November 2024