Creamy Shrimp Enchiladas - Creamy and rich with added pops of flavor from onions and peppers, these Creamy Shrimp Enchiladas are easy enough for family dinner and elegant enough for a date night in. These look fabulous!
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Creamy Shrimp Enchiladas

Creamy and rich with added pops of flavor from onions and peppers, these Creamy Shrimp Enchiladas are easy enough for family dinner and elegant enough for a date night in.
Course Main, Main Course, Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10 enchiladas
Calories 439kcal
Author Michelle

Ingredients

  • 2 12 ounce packages SeaPak Shrimp Scampi
  • 1/2 medium onion chopped
  • 1/2 medium red pepper chopped
  • 1/4 cup fresh chopped cilantro optional
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt & pepper to taste
  • 2 tablespoons flour
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 8-10 8-inch flour tortillas
  • Additional toppings: cilantro salsa, pico de gallo, or hot sauce

For the Creamy, Cheesy Sauce

  • 2 tablespoons reserved SeaPak Shrimp Scampi butter sauce
  • 2 tablespoons flour
  • 1 1/2 cups milk or half-and-half
  • 2 cups shredded Monterey Jack cheese or other Jack cheese or white cheese
  • 1/2 cup salsa verde OR 1 (4 ounce) can diced green chiles

Instructions

  • Heat a large skillet over medium heat. Add frozen SeaPack Shrimp Scampi, onions, and red pepper. Cook until sauce melts away from the shrimp, stirring occasionally, about 10 minutes.
  • When sauce is melted, scoop out 2 tablespoons (try not to get many onions and peppers), and place in a dish. Set aside.
  • Place cilantro, chili powder, and cayenne pepper in the skillet with the shrimp mixture, and continue cooking until shrimp is cooked through, about 5 more minutes.
  • When shrimp is cooked through, add 2 tablespoons flour. Stir to combine, and allow the mixture to heat back up.
  • When shrimp mixture is hot, add milk, a little at a time. Stir vigorously to combine.
  • Stir in sour cream, and remove from heat.
  • Fill each tortilla with about 1/4 cup of the shrimp mixture, then roll up. Place in a lightly greased 9"x13" baking dish, and set aside.
  • In a large skillet (you can use the same one you used earlier!) over medium heat, heat the 2 tablespoons of scampi sauce you reserved earlier.
  • When butter is hot, stir in 2 tablespoons flour, and allow mixture to heat back up, about 2 minutes.
  • Slowly add milk or half-and-half and stir to combine. Allow mixture to heat to steaming (but not boiling).
  • When mixture is steaming, start adding cheese slowly. Stir to combine.
  • Stir in salsa verde, and remove from heat.
  • Pour cheese sauce over shrimp enchiladas.
  • Bake in a 350° oven for about 10-15 minutes, or until heated through.

Nutrition

Serving: 1enchilada | Calories: 439kcal | Carbohydrates: 23g | Protein: 81g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 726mg | Potassium: 186mg | Fiber: 1g | Sugar: 5g | Vitamin A: 24.4% | Vitamin C: 24.9% | Calcium: 29.4% | Iron: 12.6%