There’s nothing quite like the perfect Shrimp enchiladas—soft tortillas filled with something delicious, smothered in a rich, creamy sauce, and baked until warm and bubbly. This recipe takes all those cozy elements and gives them a fresh, seafood-forward twist with a creamy poblano sauce that is smooth, slightly smoky, and just the right amount of indulgent.
If you love enchiladas but sometimes find them too heavy, this version will be your new favorite. Instead of a cheese-laden filling, these enchiladas are packed with plump, juicy shrimp, sautéed vegetables, and just enough melty cheese to make them irresistible. The creamy poblano sauce ties everything together beautifully, with its velvety texture and mild heat that enhances the flavor of the shrimp without overpowering it.
What makes these enchiladas truly special is their balance. They’re rich and creamy yet not overly heavy. The shrimp provides a lighter protein option, while baby spinach and carrots add freshness and a bit of crunch. Whether you’re making a casual weeknight dinner or looking to impress guests at a gathering, these enchiladas are a winning choice.
They also come together surprisingly quickly. The filling cooks in just minutes, and the creamy poblano sauce is ready in about 10 minutes. Once assembled, all that’s left is a short bake in the oven to meld the flavors together. So, if you’re craving something comforting yet fresh, these shrimp enchiladas are exactly what you need.
Why You’ll Love This Recipe
There are so many reasons to love these shrimp enchiladas. First, they are incredibly flavorful yet easy to make. Even if you’re new to making enchiladas, this recipe walks you through each step to ensure success.
One of the best things about this dish is its balance of textures and flavors. The shrimp is tender and slightly sweet, the vegetables add a bit of crunch, and the creamy poblano sauce brings a luxurious richness. Poblanos have a mild heat, so they add warmth without overwhelming the dish, making this recipe approachable for all spice levels.
These enchiladas are also highly customizable. If you want extra spice, you can add a pinch of cayenne pepper or use Pepper Jack cheese instead of Monterey Jack. If you prefer a different protein, chicken or even a mix of shrimp and crab would work beautifully. The sauce is so good you might find yourself making extra just to drizzle over rice or dip tortilla chips into.
Lastly, these enchiladas feel restaurant-worthy but are simple enough for a home-cooked meal. They make a fantastic option for a dinner party because they look impressive but don’t require complicated techniques. Plus, they’re a great way to change up your usual taco night while keeping those Mexican-inspired flavors that everyone loves.
Health Benefits
Shrimp is a fantastic source of lean protein, making these enchiladas a great option for those looking for a nutritious yet satisfying meal. It’s low in calories yet high in essential nutrients like selenium, which supports a healthy immune system, and omega-3 fatty acids, which contribute to heart health.
Poblano peppers, the star of the creamy sauce, are packed with vitamins A and C, which are great for immune function and skin health. They also contain fiber, which helps with digestion and keeps you feeling full longer.
The addition of baby spinach provides a powerful dose of iron and antioxidants, while carrots bring beta-carotene, which supports eye health. Using a mix of veggies in the filling means you’re getting a variety of nutrients in every bite.
While traditional enchiladas can be heavy due to excess cheese and oil, this recipe strikes a balance by using just enough cheese to add richness without making the dish overly heavy. Flour tortillas provide structure without being greasy, and the creamy sauce gets its texture from sour cream rather than heavy cream, making it a lighter alternative.
Overall, these enchiladas are proof that comfort food doesn’t have to be unhealthy. You get all the indulgent flavors you crave, along with ingredients that support your overall well-being.
Preparation Time, Servings, and Nutritional Information
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 6 (makes 12 enchiladas)
- Calories per serving: 450
- Protein: 28g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 4g
This recipe is designed to serve six people, with each serving consisting of two enchiladas. If you need to feed a larger crowd, you can easily double the recipe.
Ingredients List
The Creamy Poblano Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups chicken broth
- 1 large poblano pepper, minced (reserve 2 tablespoons)
- ¾ cup sour cream
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack or Pepper Jack cheese (divided)
- 3 tablespoons fresh cilantro, chopped
The Enchilada Filling:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- ½ cup diced onion
- 4 teaspoons minced garlic
- 1 ½ cups shredded carrots
- 3 cups baby spinach, packed
- A few dashes of hot sauce (optional)
- 12 medium flour tortillas
Step-By-Step Cooking Instructions
Prepare the Creamy Poblano Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 1 minute to cook off the raw flour taste.
- Gradually add the chicken broth, whisking to create a smooth mixture.
- Stir in the minced poblano pepper (reserving 2 tablespoons for later).
- Simmer the sauce for about 3 minutes, then stir in the sour cream, garlic powder, salt, and pepper.
- Reduce the heat to low and add 1 cup of shredded cheese, stirring until melted and smooth.
- Remove from heat and stir in the chopped cilantro.
Cook the Shrimp Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp, season with salt and pepper, and cook for about 1 minute per side until they turn pink and opaque. Remove from the pan.
- Add the remaining tablespoon of olive oil to the pan, then sauté the onions until softened.
- Stir in the garlic and reserved minced poblano pepper, cooking for 30 seconds until fragrant.
- Add the shredded carrots and baby spinach, cooking until the spinach wilts.
- Chop the cooked shrimp into bite-sized pieces and mix it into the vegetable filling.
Assemble and Bake the Enchiladas
- Preheat your oven to 375°F.
- Lightly grease a 9×13-inch baking dish with cooking spray.
- Lay a tortilla flat and spoon about ⅓ cup of the shrimp filling into the center.
- Sprinkle with a little shredded cheese, then roll the tortilla up tightly.
- Place the rolled enchilada seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
- Pour half of the creamy poblano sauce over the enchiladas, spreading it evenly.
- Cover the dish with foil and bake for 15-20 minutes.
- Remove the foil, drizzle with the remaining sauce, and sprinkle the top with the remaining cheese.
- Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
How to Serve
These shrimp enchiladas are delicious on their own, but they’re even better with the right toppings and sides. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added freshness.
Serve them with Mexican rice, refried beans, or a simple salad for a complete meal. If you want a bit of crunch, tortilla chips with salsa or guacamole are great additions.
These enchiladas pair wonderfully with fresh lime wedges, allowing each person to add a burst of citrus before digging in. The acidity helps balance the richness of the sauce and enhances the shrimp’s flavor.
Pairing Suggestions
To turn these shrimp enchiladas into a complete meal, consider pairing them with complementary sides and drinks that enhance their flavors. Because the dish has a creamy, slightly smoky sauce with mild heat, it pairs well with fresh, citrusy, and slightly crunchy sides.
Side Dish Pairings
- Mexican Rice: A classic choice that absorbs the creamy sauce beautifully. You can make a simple version with tomatoes, garlic, and a touch of cumin for added depth.
- Refried Beans: Creamy pinto or black beans seasoned with garlic and a hint of spice make a satisfying addition.
- Cilantro Lime Slaw: A crisp, refreshing slaw made with shredded cabbage, cilantro, lime juice, and a bit of honey balances the richness of the enchiladas.
- Grilled Vegetables: Bell peppers, zucchini, and onions grilled with a sprinkle of salt and lime juice provide a smoky contrast to the dish.
- Avocado Salad: Slices of avocado, cherry tomatoes, and red onion tossed with lime juice and olive oil add freshness to every bite.
Drink Pairings
- Hibiscus Agua Fresca: A lightly sweetened hibiscus drink with tart, floral notes complements the creaminess of the poblano sauce.
- Fresh Limeade: The bright acidity of limeade cuts through the richness of the dish, making it a great non-alcoholic pairing.
- Sparkling Water with Lime: For a simple, refreshing option, serve sparkling water with a squeeze of lime and a few mint leaves.
For a Crowd-Pleasing Meal
If you’re serving these enchiladas at a gathering, consider setting up a DIY toppings bar with options like chopped cilantro, crumbled queso fresco, diced avocado, and extra poblano sauce on the side. That way, guests can customize their plates to their liking.
Storage, Freezing & Reheating Instructions
These shrimp enchiladas store and reheat beautifully, making them an excellent option for meal prep or leftovers.
Store Leftovers
- Allow the enchiladas to cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 3 days.
- Keep the sauce separate if possible, as it helps maintain the texture of the tortillas.
Freeze
- If you plan to freeze the enchiladas, assemble them without the sauce to prevent sogginess.
- Wrap them tightly in plastic wrap, then place them in a freezer-safe container or a sealed zip-top bag.
- Freeze for up to 3 months.
Reheat
- From the refrigerator: Place the enchiladas in a baking dish, cover with foil, and bake at 350°F for 15 minutes, or until heated through.
- From frozen: Let the enchiladas thaw overnight in the fridge, then bake at 375°F for 20 minutes, adding sauce and cheese in the last 10 minutes.
- Microwave option: For a quick meal, microwave individual enchiladas on a microwave-safe plate for 2 minutes, checking for doneness.
Common Mistakes to Avoid
Even though this recipe is straightforward, a few common mistakes can affect the final result. Here’s what to watch out for:
1. Overcooking the Shrimp
Shrimp cooks very quickly—about 1-2 minutes per side—so leaving them in the pan too long can make them tough and rubbery. Remove them as soon as they turn pink and opaque.
2. Not Roasting the Poblano Peppers
If you have extra time, lightly roasting or charring the poblano peppers before adding them to the sauce will deepen their smoky flavor. Simply place them over an open flame or under a broiler until blistered, then peel and chop.
3. Overfilling the Tortillas
Too much filling makes the enchiladas difficult to roll and prone to bursting in the oven. Stick to about ⅓ cup of filling per tortilla for the best texture.
Pro Tips
For an extra layer of flavor and restaurant-quality results, keep these tips in mind:
1. Make the Sauce Ahead of Time
The poblano sauce can be prepared up to 2 days in advance and stored in the fridge. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
2. Try a Mix of Cheese
Monterey Jack provides creaminess, but adding a bit of sharp cheddar or crumbled queso fresco on top enhances the flavor.
3. Toast the Tortillas Before Rolling
Lightly warming tortillas in a dry skillet for 10-15 seconds per side adds a slight crispness, which helps them hold up better in the sauce.
Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Yes! You can prepare the filling and sauce up to 2 days in advance and store them separately in the fridge. Assemble and bake the enchiladas just before serving for the best texture.
2. What if I don’t have poblanos?
If you can’t find poblanos, substitute with Anaheim peppers for a milder flavor or jalapeños for more heat.
3. Can I use frozen shrimp?
Absolutely. Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture in the filling.
4. What’s the best way to make these enchiladas gluten-free?
Simply swap the flour tortillas for corn tortillas and use a gluten-free flour blend to thicken the sauce.
Conclusion & Call to Action
These shrimp enchiladas with creamy poblano sauce are the perfect mix of indulgent and fresh, offering a lighter take on a classic comfort food. Whether you’re cooking for your family, meal-prepping for the week, or hosting a dinner party, this dish is guaranteed to impress.
Now it’s your turn to give this recipe a try! If you make these enchiladas, let me know how they turned out. Share your experience in the comments or tag me on social media with a picture of your plate—I’d love to see your delicious creations!
Print
Shrimp Enchiladas with Creamy Poblano Sauce
- Total Time: 45 minutes
- Yield: 6 servings (12 enchiladas)
Description
These shrimp enchiladas are filled with juicy shrimp, sautéed vegetables, and melty cheese, all smothered in a rich and creamy poblano sauce. This dish is perfect for weeknight dinners or special occasions and comes together in under an hour.
Ingredients
- For the Creamy Poblano Sauce: Butter, flour, chicken broth, poblano pepper, sour cream, garlic powder, salt, pepper, Monterey Jack cheese, fresh cilantro
- For the Enchilada Filling: Shrimp, olive oil, onion, garlic, shredded carrots, baby spinach, hot sauce, flour tortillas
Instructions
- Make the Sauce: Melt butter, whisk in flour, and cook briefly. Add chicken broth, minced poblanos, and seasonings. Stir in sour cream and cheese until smooth.
- Cook the Shrimp Filling: Sauté shrimp until pink, then remove. Cook onions, garlic, carrots, and spinach until softened. Chop the shrimp and mix it into the filling.
- Assemble the Enchiladas: Fill tortillas with the shrimp mixture and a sprinkle of cheese. Roll tightly and place in a greased baking dish.
- Bake: Pour half of the poblano sauce over the enchiladas, cover with foil, and bake at 375°F for 15-20 minutes. Remove foil, add remaining sauce and cheese, then bake for 5 more minutes.
- Serve: Garnish with fresh cilantro, avocado slices, or a squeeze of lime.
Notes
- For extra flavor, roast the poblanos before using them in the sauce.
- To prevent soggy tortillas, lightly toast them before filling.
- These enchiladas can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
