Save Bubbling and rich with cheese these Cheesy Garlic Shrimp Enchiladas have become my answer when I crave Tex-Mex comfort that feels extra special. Creamy sautéed shrimp meet melty Monterey Jack in a zesty cheese sauce all bundled up in soft tortillas then baked for the ultimate family favorite. It is the kind of meal that wows a crowd but falls together fast enough for a busy weeknight.
The first time I made these was for my partner's birthday and everyone wanted seconds. Now it is our top-requested tex-mex dinner for friends.
Ingredients
- Shrimp: peeled and deveined Choose firm and translucent ones for the best texture and sweet flavor
- Olive oil: for a golden sauté and subtle fruitiness Go for extra virgin for higher quality
- Garlic: minced for punchy aroma and warmth Use fresh over jarred if you can
- Yellow onion: creates a sweet savory base Pick ones that are heavy for their size and have dry skins
- Jalapeño: for mild heat and bright flavor Use only if you like spice and pick ones with taut skins
- Red bell pepper: adds color crunch and sweetness Choose deeply colored firm peppers
- Smoked paprika: gives a gentle smoky undertone Seek out Spanish-style for best flavor
- Ground cumin: for classic earthiness and warmth
- Salt and black pepper: to balance flavors Use flaky salt and fresh-ground pepper for best results
- Fresh cilantro: adds herbal lift and finish Always use fresh not dried
- Butter: unsalted so you control salt levels Go for sweet cream butter if possible
- All-purpose flour: thickens the sauce and keeps it smooth Choose unbleached for a cleaner flavor
- Whole milk and heavy cream: the base for a rich creamy sauce Go for full fat dairy for the silkiest texture
- Monterey Jack cheese: for meltability and mild tang Use block cheese and shred by hand for better melting
- Cheddar cheese: sharpens flavor and color Stick to medium or sharp for extra punch
- Garlic powder: infuses sauce without burning
- Lime juice: brightens and balances richness Choose limes that feel heavy and yield slightly to pressure
- Flour tortillas: soft pliable and soak up sauce well Warm before rolling to prevent cracking
Instructions
- Preheat the Oven:
- Set your oven to 375°F or 190°C so it is ready for baking when you assemble.
- Sauté Vegetables and Aromatics:
- Heat olive oil in a large skillet over medium. Add onion and sauté for about two minutes until soft and translucent. Stir in the garlic jalapeño and red bell pepper. Cook another two minutes until everything is fragrant but not browned.
- Cook the Shrimp:
- Add shrimp to the skillet along with smoked paprika cumin salt and black pepper. Stir well and cook for three to four minutes just until shrimp turn pink and opaque. Do not overcook or they will go rubbery. Stir in chopped cilantro and take off the heat.
- Make the Cheese Sauce:
- In a separate saucepan melt butter over medium. Add flour and whisk for one minute until just starting to bubble do not let it turn brown. Slowly pour in milk and cream whisking constantly to keep it smooth. Keep stirring for three to four minutes until it thickens enough to coat a spoon.
- Melt in Cheese and Seasonings:
- Lower the heat then add Monterey Jack cheese cheddar cheese garlic powder salt and lime juice to the thickened sauce. Stir until the cheeses melt completely and the sauce is glossy and smooth. Take off the heat.
- Prepare Baking Dish and Fill Tortillas:
- Spread a thin layer of cheese sauce on the bottom of a nine by thirteen inch baking dish. This keeps the enchiladas from sticking. Spoon shrimp filling down the center of each tortilla then roll up tightly. Place each roll seam side down in the sauce lined dish.
- Top and Bake:
- Pour the rest of the cheese sauce over the tortillas making sure to coat every edge. Sprinkle with reserved Monterey Jack and cheddar cheeses. Bake uncovered for eighteen to twenty minutes until bubbly and lightly golden at the edges.
- Garnish and Serve:
- Sprinkle with fresh cilantro right before serving. Let cool for a couple of minutes so the filling sets.
Save My favorite part is definitely the homemade cheese sauce. My sister always asks for extra sauce on the side and I agree. We have a running joke that you can never have too much cheese on these enchiladas. Every time I serve this my family's dinner table falls silent with that first bite which says it all.
Storage Tips
Once cooled these enchiladas keep well covered in the fridge for up to three days. Reheat covered in the oven at 325°F or 160°C until heated through. For best texture and melty cheese avoid microwaving if possible. Leftovers make a killer lunch the next day.
Ingredient Substitutions
You can use corn tortillas for a gluten free swap just warm them in a damp towel first so they do not crack. For extra veggies try adding chopped spinach or zucchini to the shrimp mix. No Monterey Jack on hand Muenster or mozzarella works in a pinch and for cheddar feel free to go mild or sharp based on your preference.
Serving Suggestions
These are dinner party gold served with lime wedges salsa sour cream or avocado on the side. Pair with a crunchy cabbage slaw or a citrusy salad for contrast. For drinks go with crisp Sauvignon Blanc a light lager or even sparkling water with lime.
Cultural and Historical Context
Enchiladas have roots deep in Mexican cuisine where corn tortillas were first used centuries ago. This Tex-Mex version reflects the blend of Mexican flavors and American comfort food traditions with extra cheese and creamy sauces. It is the kind of dish you might find at a family-run cantina or shared at big southern gatherings.
Seasonal Adaptations
In summer swap bell peppers for sweet corn or grilled poblano strips For a fall take add roasted butternut squash dice for a sweeter twist Use fresh tomatoes in place of some bell pepper during peak tomato season
Success Stories
My nephew who used to claim he hated shrimp now asks for these enchiladas every holiday. A friend of mine doubled the recipe for a potluck and came home with an empty pan plus three requests for the recipe. It is a clear crowd pleaser.
Freezer Meal Conversion
Assemble enchiladas and cheese sauce but do not bake. Wrap the dish tightly in foil and freeze. Bake straight from frozen at 350°F adding an extra fifteen to twenty minutes to bake time. Sauce may thicken so add a splash of milk before baking if needed.
Save Keep your cheese sauce silky by stirring constantly and serve with extra lime wedges for a fresh bright twist.
Common Questions
- → How do I keep shrimp tender?
Cook shrimp just until they turn pink and opaque—about 3–4 minutes—to prevent overcooking and toughness.
- → Can I use corn tortillas?
Yes, corn tortillas are a tasty, gluten-free alternative. Warm them before rolling to reduce cracking.
- → What cheeses work best for the sauce?
Monterey Jack and cheddar melt smoothly and deliver classic Tex-Mex flavor. Other mild melty cheeses can be substituted.
- → How do I add more spice?
Leave jalapeño seeds in, add cayenne pepper, or include hot sauce for extra heat.
- → Which sides pair well?
Try lime wedges, salsa, sour cream, cilantro rice, or black beans to complement the bold flavors.
- → Can I make ahead?
Assemble and refrigerate unbaked enchiladas up to 24 hours ahead. Bake when ready to serve for best texture.