Shrimp Enchiladas | Sour Cream Sauce

These shrimp enchiladas will capture your heart. They’re wonderfully succulent, bursting with flavor, and incredibly fulfilling! Topped with a creamy sour cream sauce, they become utterly irresistible. Every time I serve them, there’s a chorus of requests for the recipe.

I love shrimp enchiladas so much! This is a weeknight dinner that makes me want to do cartwheels! And I can do a cartwheel! Or several, all in a line! Even at my advancing age!

I have to watch myself when I eat these shrimp enchiladas because every time I bite, chew, and swallow these succulent, delicious beauties, I want to exclaim, “YUM”!! The only reason I don’t is because I don’t want to annoy dear ol’ Hub.

I’m in love with these shrimp enchiladas! I mean, seriously.  What is not to love? Succulent shrimp sautéed to perfection with some onions, red bell peppers, and garlic, stuffed in a tortilla smeared with refried beans and delectable sour cream sauce. And I didn’t even mention the cheese sprinkled inside and out. Although, I just did, didn’t I?

Helpful tips

• You can use homemade refried beans or canned, but just know that homemade is so much better. I also have a delicious black beans recipe too.
• You can use fresh large shrimp or frozen. If you use frozen like I do, take out at least 1/2 hour before starting the recipe to thaw.
• Place your frozen shrimp in a colander and run cold water over them to hasten thawing.
• Do not use already cooked shrimp, as you want to control the cooking so the shrimp stays succulent.
• Shrimp takes about 5 minutes to cook. Never leave it sautéing unattended. Once the shrimp turns opaque, it is done. Remove from the pan to stop it from cooking further.
• Make the sour cream sauce when you are sautéing the vegetables.
• Use extra virgin olive oil, as the peppery taste complements the dish.
• Use the same large skillet to sauté the veggies and shrimp. Just remove the veggies and set them aside before starting on the shrimp.
• You will probably have more shrimp and vegetable mix than tortillas. But that is a good thing, it’s great just to eat plain.
• I like to use a Mexican cheese blend, which is a combination of cheddar cheese, Monterey Jack cheese, queso quesadilla cheese, Asadero cheese.
• I also use flour tortillas in this recipe, but it’s also fabulous with corn tortillas.
• Do you want a pop of color as a garnish? Chop up some fresh cilantro and sprinkle on top before serving.

Do you love enchiladas as much as I do? Check out my chicken enchilada and ground beef enchiladas recipes.

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How to make shrimp enchiladas

Pre-step

Grab your sauté pan and all the ingredients.

Step one

Chop the onion and red bell pepper and take the shells off the shrimp. (A)

Step two

Heat a sauté pan on medium heat. Add oil and once that heats up, add onions and peppers and sauté for 8 minutes. Add garlic and sauté for another 2 minutes. (B)

Place the cooked vegetables in a bowl and set aside.

Step three

Heat the same sauté pan on medium. Add butter, and once that melts, add shrimp and sauté for 5 minutes or when the shrimp turns opaque and pink. (C)

Step Four

Remove the cooked shrimp from the pan, cut into three pieces, and set aside.

Preheat the oven to 350 degrees Fahrenheit.

Step Five

Gather the rest of your ingredients – tortillas, refried beans, and cheese.

Building the enchiladas

Step Six

Smear beans on a tortilla. (D)

Step Six

Spoon shrimp and veggies on the beans. (E)

Step Seven

Sprinkle cheese on top. (F)

Step eight

Dollop a little sour cream sauce on the bottom of the baking dish to prevent the shrimp enchiladas from sticking.

Step nine

Roll each shrimp enchilada and place the seam side down in the baking dish. (G)

Step ten

Ladle sour cream sauce over the enchiladas and sprinkle more cheese on top.

Step eleven

Bake uncovered for 25 minutes.

All that is left is to plate the shrimp enchiladas and serve them!

And eat a bite.

I hope you enjoyed this shrimp enchiladas recipe.

Storage

You can store any leftover seafood enchiladas in an airtight container in the fridge for up to 5 days. I wouldn’t freeze them with the sauce on top, but you can make this Mexican dish ahead and hold off on the sour cream sauce. Freeze them in an airtight container for later consumption.

I would also thaw fully before adding sour cream sauce and the cheese before baking for the same amount of time.

Enjoy.

Other popular seafood recipes

• Shrimp scampi
• Clam chowder
• Scallop stuffed mushrooms
• Seafood stuffed fish

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love to hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Shrimp Enchiladas

These succulent shrimp enchiladas are so easy and will impress everyone! They are so delicious.

5 from 7 votes

Print Pin Rate

Course: Dinner

Cuisine: Mexican

Keyword: shrimp enchiladas

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 enchiladas

Calories: 300kcal

Author: Elaine Benoit

Ingredients

• 2 tablespoons olive oil (extra virgin)
• 1 onion (large, diced)
• 1/2 red bell pepper (diced)
• 3 cloves garlic (diced)
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 lb large shrimp (raw, de-veined and shelled)
• 8 6 inch flour tortillas
• 1 can refried beans
• 1 cup Mexican cheese
• 2.5 cups sour cream enchilada sauce

Cook ModePrevent your screen from going dark

Instructions

• De-vein and shell the shrimp, put aside.
  1 lb large shrimp
• Heat up sauté pan and add oil and once the oil heats up, Add onion and red bell pepper and sauté for 8 minutes.
  2 tablespoons olive oil, 1 onion, 1/2 red bell pepper
• Add garlic and salt and sauté for 2 minutes.  Remove vegetables and set aside.
  3 cloves garlic, 1/2 teaspoon salt
• Add 2 tablespoons of butter and once it melts add shrimp. Stand there and stir frequently while cooking, which takes approx. 5 minutes.
  2 tablespoons butter, 1 lb large shrimp
• Remove shrimp mixture from pan and, once cooled enough to work with, cut each shrimp into three pieces.
• Preheat oven to 350 degrees Fahrenheit.
• Ladle a little sour cream sauce in the bottom of the baking dish.
  2.5 cups sour cream enchilada sauce
• Smear a spoonful of beans on a tortilla. Place a tablespoon or more of shrimp and vegetables on beans – you want it to be full but not overstuffed.  Add a sprinkle of cheese.
  8 6 inch flour tortillas, 1 can refried beans, 1 cup Mexican cheese
• Roll up the tortilla and place seam-side down in the baking dish.  Repeat until either the tortillas are gone or shrimp mixture runs out.
• Pour a good amount of sour cream sauce on enchiladas and top with some cheese. Place uncovered in oven and bake for 25 minutes.
• Plate
• Serve
• Enjoy

Equipment

sauté pan

baking dish

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Notes

Tips for making shrimp enchiladas:

• You can use homemade refried beans or canned, but just know that homemade is so much better
• You can use fresh large shrimp or frozen.  If you use frozen like I do, take out at least 1/2 hour before starting the recipe to thaw
• Place your frozen shrimp in a colander and run cold water over them to hasten the thawing process
• Do not use already cooked shrimp as you want to control the cooking so the shrimp stays succulent
• Shrimp takes about 5 minute to cook.  Never leave it sautéing unattended. Once the shrimp turns opaque, it is done.  Remove promptly for the pan to stop it from cooking further
• Make sour cream sauce when you are sautéing the vegetables
• Use extra virgin olive oil as the peppery taste really complements the dish
• Use the same pan to sauté the veggies and shrimp.  Just remove the veggies and set them aside before starting on the shrimp
• You will probably have more shrimp and vegetable mix than tortillas.  But that is a good thing, it’s great to just eat plain

Nutrition

Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 12g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 500mg | Potassium: 97mg | Fiber: 2g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 14.7mg | Calcium: 190mg | Iron: 2.1mg

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Elaine Benoit

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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