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Creamy Seafood Enchiladas with Shrimp and Melted Cheese

These creamy seafood enchiladas are filled with tender shrimp, ricotta, cream cheese, mozzarella, Parmesan, herbs, and spices, then covered in a rich homemade cream sauce and baked until hot, bubbly, and lightly golden.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 860
Ingredients Equipment Method Notes

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 mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream
  • 1 cup chicken or seafood broth
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste

Equipment

  • large skillet
  • large mixing bowl
  • Saucepan
  • whisk
  • Large baking dish
  • Wooden spoon or silicone spatula

Method
 

  1. 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. 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. Divide the creamy shrimp filling evenly among the tortillas. Roll each tortilla tightly and place seam side down in a greased baking dish.
  4. 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. 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. Pour the creamy cheese sauce evenly over the shrimp enchiladas, making sure each tortilla is well covered.
  7. Bake at 375°F for 25 to 30 minutes, until the seafood enchiladas are hot, bubbly, and lightly golden on top.
  8. Sprinkle with fresh parsley and serve the creamy shrimp enchiladas warm with extra sauce spooned over the top.

Notes

Cook the shrimp only until just pink because it will continue cooking in the oven.
Use softened cream cheese so the filling blends smoothly.
Roll the tortillas tightly and place them seam side down to help keep the filling inside.
Whisk the broth and cream into the roux gradually to keep the sauce smooth.
Cook the cheese sauce gently and avoid a hard boil.
Make sure the enchiladas are fully covered with sauce before baking so the tortillas stay tender.
Serve warm with extra cream sauce spooned over the top.