Creamy Shrimp Enchiladas

These Creamy Shrimp Enchiladas are tortillas filled with cilantro lime rice, creole shrimp filling, pico de gallo, topped with cheese sauce. 

A DELICIOUSLY EASY SHRIMP ENCHILADA RECIPE

Have I got a recipe for you today! We’re celebrating National Shrimp Day on the blog so I thought I’d share this super yummy, cheesy, flavorful recipe for Creamy Shrimp Enchiladas that will make you look like a superstar cook (but it’s SO simple!) This recipe is truly perfect for anytime – weeknight or weekend.

TIPS FOR MAKING THESE SHRIMP ENCHILADAS:

• We’re gonna make this easy to make by using some of the home cook’s best helpers – ZATARAIN’S® Cilantro Lime Rice and ZATARAIN’S® Creole Seasoning. These two ingredients are going to add a ton of flavor to this recipe.
• Pro tip: the key to making an easy recipe seem much more fancier than it actually is to build layers of flavor.
• Also, to make it even simpler and quicker to make, I purchased shrimp that was already peeled, de-veined and tail removed.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• flour tortillas
• ZATARAIN’S® Cilantro Lime Rice (prepared as directed on box)
• pico de gallo (store-bought or homemade)
• salted butter
• shrimp (tails removed, peeled & deveined)
• minced garlic
• ZATARAIN’S® Creole Seasoning
• all-purpose flour
• vegetable broth
• shredded mozzarella cheese (plus more, for topping)
• salsa verde
• sour cream

HOW TO MAKE SHRIMP ENCHILADAS:

Preheat oven to 350F degrees and spray a 9x130inch baking dish with cooking spray. Prepare Cilantro Lime Rice according to package directions. Then set aside.

For the Shrimp Mixture: In a large skillet melt 2 tablespoons butter over medium heat. Stir in the chopped shrimp and garlic. Season shrimp with ZATARAIN’S® Creole Seasoning.

Cook shrimp for 2-3 minutes or until shrimp just starts to turn pink. Note: we are still cooking this in the oven so we don’t want the shrimp to be overcooked. Pour shrimp into a bowl and set aside. In the same skillet, prepare the sauce.

For the Sauce: Melt the butter. Add flour and whisk while cooking for 1-2 minutes.

Slowly whisk in the vegetable broth and continue to cook over medium-high heat while whisking constantly. The mixture will start out thin but will thicken up once it cooks. Whisk in ZATARAIN’S® Creole Seasoning.

Once the mixture has thickened, lower the heat.

Whisk in the mozzarella cheese and stir until melted.

Remove mixture from the heat and stir in the salsa verde and sour cream. Whisk until smooth.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

To assemble: Fill each tortilla with 1/3 cup cilantro lime rice.

Then top the rice with 1/3 cup of the shrimp mixture.

Top the shrimp mixture with a couple tablespoons of prepared pico de gallo.

Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the cream sauce over the tortillas. Sprinkle top with additional mozzarella cheese.

Bake uncovered for 30-40 minutes or until the enchiladas become golden-brown around the edges and cheese is melted. Remove from the oven and let the enchiladas sit for about 5 minutes before serving.

When serving, top individual enchiladas with chopped cilantro and pico de gallo and a drizzle of sour cream.

CRAVING MORE RECIPES?

• The Best Shrimp Dip (+Video)
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• Buffalo Chicken Enchiladas
• Chicken Enchiladas with Red Sauce
• Ground Beef Enchiladas

Creamy Shrimp Enchiladas

These Creamy Shrimp Enchiladas are tortillas filled with cilantro lime rice, creole shrimp filling, pico de gallo, topped with cheese sauce.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Creamy Shrimp Enchiladas

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 773kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 8 6-inch flour tortillas
• ▢ 1 box Zatarain’s Cilantro Lime Rice, prepared as directed on box
• ▢ 1 1/2 cups pico de gallo, store-bought or homemade

For the shrimp filling:

• ▢ 2 Tablespoons salted butter
• ▢ 1 pound fresh shrimp – tails removed, peeled & deveined, chopped into 1-inch pieces
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon Zatarian’s Creole Seasoning

For the sauce:

• ▢ 4 Tablespoons salted butter
• ▢ 4 Tablespoons all-purpose flour
• ▢ 1 1/2 cups vegetable broth
• ▢ 1 teaspoon Zatarain’s Creole Seasoning
• ▢ 1 1/2 cups shredded mozzarella cheese plus more for topping
• ▢ 1/2 cup salsa verde
• ▢ 1 cup sour cream

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Instructions

• Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray. Prepare Zatarain’s Cilantro Lime Rice according to package directions. Then set aside.

For the shrimp mixture:

• In a large skillet melt 2 tablespoons butter over medium heat. Stir in the chopped shrimp and garlic. Season shrimp with Zatarain’s Creole Seasoning.
• Cook shrimp for 2-3 minutes or until shrimp just starts to turn pink. Note: we are still cooking this in the oven so we don’t want the shrimp to be overcooked. Pour shrimp into a bowl and set aside. In the same skillet, prepare the sauce.

For the sauce:

• Melt the butter. Add flour and whisk while cooking for 1-2 minutes.
• Slowly whisk in the vegetable broth and continue to cook over medium-high heat while whisking constantly. The mixture will start out thin but will thicken up once it cooks. Whisk in Zatarain’s Creole Seasoning.
• Once the mixture has thickened, lower the heat.
• Whisk in the mozzarella cheese and stir until melted.
• Remove mixture from the heat and stir in the salsa verde and sour cream. Whisk until smooth.
• Add 1 cup of the sauce to the reserved shrimp mixture and stir.

To assemble:

• Fill each tortilla with 1/3 cup cilantro lime rice.
• Then top the rice with 1/3 cup of the shrimp mixture.
• Top the shrimp mixture with a couple tablespoons of prepared pico de gallo.
• Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
• Pour the cream sauce over the tortillas. Sprinkle top with additional mozzarella cheese.
• Bake uncovered for 30-40 minutes or until the enchiladas become golden-brown around the edges. Remove from the oven and let the enchiladas sit for about 5 minutes before serving.
• When serving, top individual enchiladas with chopped cilantro and pico de gallo.

Nutrition

Calories: 773kcal | Carbohydrates: 54g | Protein: 39g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 395mg | Sodium: 2910mg | Potassium: 352mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1945IU | Vitamin C: 11.6mg | Calcium: 510mg | Iron: 5mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Disclosure: This post is sponsored by ZATARAIN’S®. All opinions and text are my own.