The Best Spicy Creamy Shrimp Enchiladas


12 oz large shrimp
1 small yellow onion
2 large jalapenos seeded
2 medium tomatoes “on a vine’
1-2 Tbsp vegetable oil for cooking
1 1/2 cups heavy cream
1/2 cup sour cream
2 garlic cloves
1/4 tsp cayenne pepper
1/4 tsp chipotle chili powder
1/4 tsp cumin
4 medium tortillas flour tortillas recommended
5 oz Monterrey Jack cheese grated


  • Preheat oven to 350 and grease a 9-inch baking dish.
  • Preheat oil in a large cooking pan over medium heat.
  • Slice onions and seeded jalapenos thinly and dice tomatoes.
  • Saute veggies with some salt until softened.
  • Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
  • Add shrimp and cook, still over medium heat, until shrimp is almost done.
  • Add some cheese in the center of each tortilla.
  • Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
  • Pour sauce over enchiladas and spread remaining cheese on top.
  • Bake for 15-18 minutes.
  • Serve right away.

Recipe Notes

Nutrition Facts

Spicy Creamy Shrimp Enchiladas
Amount Per Serving
Calories 722 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 34g 170%
Cholesterol 383mg 128%
Sodium 1121mg 47%
Potassium 381mg 11%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 4g
Protein 31g 62%
Vitamin A 44.7%
Vitamin C 23.4%
Calcium 52.1%
Iron 18.8%
* Percent Daily Values are based on a 2000 calorie diet.