Creamy, cheesy, and packed with tender shrimp, these seafood enchiladas are a cozy dinner that feels special without being complicated. Flour tortillas get rolled with a rich ricotta and shrimp filling, then blanketed in a velvety cheese sauce and baked until golden and bubbly.
Why You’ll Love This Recipe
- A seafood twist on a comfort food classic. Shrimp and a creamy cheese filling make these enchiladas feel indulgent.
- Rich, cheesy sauce. Mozzarella and Parmesan melt into a smooth sauce that coats every tortilla.
- Great for a crowd. Serves 6, making it perfect for family dinners or entertaining.
- Comfort food that feels a little elevated. Familiar and cozy, but with a special seafood touch.
Ingredients
- 12 large flour tortillas
- 1 lb shrimp, peeled, deveined, and chopped
- 2 tbsp butter
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper, to taste
For the Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup chicken or seafood broth
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp garlic powder
- Salt and black pepper, to taste
How to Make Creamy Seafood Enchiladas with Shrimp
1. Cook the shrimp. Melt the butter in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 2 to 3 minutes, just until pink. Remove from the heat.
2. Prepare the filling. In a large bowl, combine the cream cheese, ricotta, mozzarella, Parmesan, parsley, Italian seasoning, paprika, salt, and black pepper. Gently fold in the cooked shrimp.
3. Fill the enchiladas. Divide the creamy shrimp filling evenly among the tortillas. Roll each tortilla tightly and place seam side down in a greased baking dish.
4. Make the cream sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the broth and heavy cream until smooth.
5. Add the cheese. Stir in the mozzarella, Parmesan, garlic powder, salt, and black pepper. Cook gently until the sauce is smooth, creamy, and the cheese is fully melted.
6. Assemble the enchiladas. Pour the creamy cheese sauce evenly over the shrimp enchiladas, making sure each tortilla is well covered.
7. Bake until golden. Bake at 375°F for 25 to 30 minutes, until the seafood enchiladas are hot, bubbly, and lightly golden on top.
8. Garnish and serve. Sprinkle with fresh parsley and serve the creamy shrimp enchiladas warm with extra sauce spooned over the top.
Tips for the Best Shrimp Enchiladas
- Don’t overcook the shrimp in the first step. They’ll finish baking in the oven, so 2 to 3 minutes is plenty.
- Roll the tortillas tightly. This keeps the filling secure and helps the enchiladas hold their shape once sauced.
- Whisk the flour and liquids together gradually to avoid lumps in the cream sauce.
- Cover loosely with foil if the top browns too quickly before the center is fully heated through.
What to Serve with Creamy Shrimp Enchiladas
A simple side salad or Mexican-style rice pairs nicely, since the enchiladas themselves are rich and filling on their own.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, though flour tortillas hold up especially well to the creamy filling and sauce in this recipe.
Can I make these ahead of time?
Yes, assemble the enchiladas and refrigerate, unbaked, for up to a day. Add a few extra minutes to the bake time if going in cold.
Can I freeze leftovers?
Yes, this dish freezes well after baking. Thaw overnight in the refrigerator and reheat covered in the oven until warmed through.
Creamy Seafood Enchiladas with Shrimp and Melted Cheese
Ingredients
Equipment
Method
- Melt the butter in a skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 2 to 3 minutes, just until pink. Remove from the heat.
- In a large bowl, combine the cream cheese, ricotta, mozzarella, Parmesan, parsley, Italian seasoning, paprika, salt, and black pepper. Gently fold in the cooked shrimp.
- Divide the creamy shrimp filling evenly among the tortillas. Roll each tortilla tightly and place seam side down in a greased baking dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the broth and heavy cream until smooth.
- Stir in the mozzarella, Parmesan, garlic powder, salt, and black pepper. Cook gently until the sauce is smooth, creamy, and the cheese is fully melted.
- Pour the creamy cheese sauce evenly over the shrimp enchiladas, making sure each tortilla is well covered.
- Bake at 375°F for 25 to 30 minutes, until the seafood enchiladas are hot, bubbly, and lightly golden on top.
- Sprinkle with fresh parsley and serve the creamy shrimp enchiladas warm with extra sauce spooned over the top.
