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Shrimp Enchiladas with Jalapeño Cream Sauce

Shrimp enchiladas with jalapeño cream sauce feature creamy green jalapeño sauce blended smooth and poured over tightly rolled flour tortillas. Baked until bubbly, with melted shredded cheese and golden edges for a rich, plate-worthy main dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled, deveined, roughly chopped
Flour tortillas
  • 8 flour tortillas
Jalapeños
  • 2 jalapeños roasted and seeded
Onion
  • 1 white onion quartered
Garlic
  • 3 cloves garlic
Heavy cream
  • 1 cup heavy cream
Chicken broth
  • 1 cup chicken broth
Butter
  • 2 tbsp butter
Shredded cheese
  • 1 cup shredded cheese
Lime juice
  • 2 tbsp lime juice
Salt and pepper
  • 0.25 tsp salt and pepper to taste
Fresh cilantro
  • 0.25 cup fresh cilantro for serving
Lime wedges
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake setup
  1. Preheat oven to 375°F and lightly butter a 9x13 baking dish, then set it aside. The dish should look lightly coated so the enchiladas release easily.
Make the jalapeño cream sauce
  1. Blend roasted jalapeños, white onion, garlic, heavy cream, chicken broth, and lime juice until smooth. Blend until the sauce is fully uniform with no visible jalapeño pieces.
  2. Pour the jalapeño cream mixture through a fine sieve into a saucepan. Stop when only thicker bits remain in the sieve for a smoother texture.
Cook shrimp
  1. Heat butter in a large skillet over medium-high heat, then cook chopped shrimp until just cooked through, about 3-4 minutes. The shrimp should turn pink and opaque with no longer translucent spots.
Assemble and bake
  1. Spoon cooked shrimp into the center of each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish. Arrange them snugly so they stay rolled.
  2. Pour jalapeño cream sauce evenly over the enchiladas and sprinkle shredded cheese on top. Make sure each roll is covered and the surface has an even cheese layer.
  3. Bake for 20-25 minutes at 375°F until bubbly and the edges are golden brown. Look for active bubbling in the sauce and browned edges around the tortillas.
Serve
  1. Garnish with fresh cilantro and lime wedge before serving. Add the herbs and citrus right before serving so the flavor stays bright.

Notes

Pro tip: Sieve the jalapeño cream for a silky sauce that pools around the rolled tortillas, and avoid overcooking the shrimp so it stays tender. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze is not recommended due to texture changes in the cream sauce. For a lighter option, use half-and-half instead of heavy cream for a thinner sauce that still bakes well.