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Quick & Easy One-Pan Creamy Shrimp Enchiladas

These Mexican-Creole fusion Creamy Shrimp Enchiladas are bursting with flavor, extra creamy, cheesy, and tangy!
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 SERVINGS
Calories: 959kcal
Author: Kathy

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

Calories: 959kcal | Carbohydrates: 93g | Protein: 44g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 243mg | Sodium: 2327mg | Potassium: 695mg | Fiber: 5g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 4mg