Pin it
The family gets excited whenever my Cheesy Shrimp Enchiladas show up on our dinner table. Picture soft tortillas stuffed with perfectly cooked shrimp, tangy cilantro lime rice, and chunks of fresh pico, all covered in an amazing cheese coating. What started as a National Shrimp Day tradition has turned into a year-round family favorite.
Why These Enchiladas Stand Out
What I really dig about these enchiladas is how they mix rich cheesy goodness with bright, crisp flavors. Using Cilantro Lime Rice cuts down prep time but keeps all the taste. You get spicy creole shrimp, tangy rice, and that smooth creamy sauce in every bite. I can't get enough.
Key Components
- Flour tortillas: They hold everything together nicely without tearing.
- Cilantro Lime Rice: My go-to shortcut for quick flavor.
- Pico de gallo: Brings that fresh, zingy kick.
- Shrimp: Buy them already cleaned to save time.
- Creole Seasoning: Adds that perfect spicy punch.
- Vegetable broth: Gives our sauce deeper taste.
- Shredded mozzarella cheese: Makes that beautiful melty layer.
- Salsa verde: Adds some nice tang.
- Sour cream: Creates that velvety sauce texture.
Easy Cooking Method
- Get the Rice Ready
- Whip up that Cilantro Lime Rice really quickly.
- Fix the Shrimp
- Melt some butter, toss in those shrimp with garlic and Creole seasoning until they turn pink.
- Whip Up the Sauce
- Melt butter, stir in flour, then slowly add broth until it thickens. Mix in cheese, salsa verde and sour cream till smooth. Keep some for the filling.
- Put Them Together
- Stuff each tortilla with rice, shrimp and pico, then roll them up tight in your dish.
- Cook
- Stick them in a 350°F oven until they're golden and bubbling, around 30 minutes, then let them sit a bit.
Tasty Serving Ideas
We always add extra pico on top with a scoop of sour cream and fresh cilantro. They taste great with a side of creamy refried beans or some guacamole. And nothing beats washing them down with a cold margarita or lime soda.
Handy Tricks
Don't cook your shrimp too long since they'll finish cooking in the oven. Keep stirring that sauce so it stays smooth. Cheese you grate yourself melts way better than the bagged stuff. When I'm in a rush, I grab cleaned shrimp and store-bought pico.
Storage Pointers
They stay good in the fridge for about 3 days. Just warm them in a 350°F oven for around 15 minutes or zap a portion in the microwave. You can freeze them for up to 3 months too, just let them thaw overnight before warming up.
Change It Up
I sometimes use less Creole seasoning when cooking for folks who can't handle spice, or switch to regular enchilada sauce. Throwing in some cooked peppers or spinach adds nice color. They taste great with chicken instead of shrimp too if that's what you've got.
Pin it
The Crowd-Pleasing Appeal
I pull out these enchiladas whenever I want to wow guests without spending the whole day cooking. Something about that smooth sauce, tangy rice and seasoned shrimp just clicks perfectly. They're fancy enough for guests but simple enough for Tuesday night dinner.
Frequently Asked Questions
- → Can I prep these beforehand?
- You can get everything ready earlier and put it together right before you bake. Just warm up the sauce again so it spreads nicely.
- → Why cook the shrimp only partly first?
- We just cook the shrimp briefly at first so they don't get tough and rubbery during baking - this keeps them juicy.
- → Will corn tortillas work too?
- Flour ones work best in this dish, but if you want corn tortillas, warm them up first so they don't break when you roll them.
- → Can I swap out the cheese?
- Mozzarella melts really well, but you can try monterey jack or a Mexican blend if that's what you've got.
- → What if I don't have salsa verde?
- Green enchilada sauce works great instead, or you can use regular red salsa for a completely different flavor.