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Our house gets excited when I whip up my Velvety Shrimp Enchiladas. Picture soft tortillas stuffed with perfectly cooked shrimp, tangy cilantro lime rice, and chunky pico all covered in the most amazing cheese mixture. I first made these to celebrate National Shrimp Day but now my family asks for them throughout the year.
The Secret Behind These Fantastic Enchiladas
What makes me crazy about these enchiladas is how they blend cheesy goodness with crisp, vibrant flavors. The Cilantro Lime Rice cuts down prep time but still tastes fantastic. You'll get creole-dusted shrimp, tangy rice, and that dreamy creamy sauce in every mouthful—you won't be able to resist.
Key Components
- Flour tortillas: They hold everything together nicely without tearing.
- Cilantro Lime Rice: My go-to trick for quick but tasty results.
- Pico de gallo: Brings that needed burst of freshness.
- Shrimp: Buy them cleaned and prepped to save time.
- Creole Seasoning: Adds that special touch of heat.
- Vegetable broth: Gives our sauce deeper flavor.
- Shredded mozzarella cheese: Creates that beautiful gooey topping.
- Salsa verde: Brings a nice zingy taste.
- Sour cream: Makes our sauce incredibly creamy.
Simple Cooking Process
- Start with Rice
- Get that Cilantro Lime Rice going—it'll be done super fast.
- Handle the Shrimp
- Melt some butter, toss in shrimp with garlic and Creole seasoning until they turn pink.
- Whip up the Sauce
- Melt butter, stir in flour, then add broth until thickened. Mix in cheese, salsa verde and sour cream until smooth, keeping some for inside.
- Build Your Enchiladas
- Stuff each tortilla with rice, shrimp and pico, then roll them tightly in your baking dish.
- Pop in Oven
- Cook at 350°F until they turn golden and bubbly, around 30 minutes, then cool slightly before serving.
Tasty Serving Ideas
These taste even better topped with extra pico, a spoonful of sour cream and lots of fresh cilantro. Try them with smooth refried beans or homemade guacamole on the side. A chilled margarita or lime-flavored soda goes perfectly with these enchiladas.
Handy Tricks
Go easy on cooking the shrimp as they'll finish in the oven. Don't stop stirring that sauce if you want it super smooth. Cheese you grate yourself melts way better than the bagged stuff. When I'm rushed, I grab cleaned shrimp and store-bought pico.
Storage Advice
They'll stay good in your fridge for about 3 days. Heat them back up in a 350°F oven for roughly 15 minutes or zap a serving in the microwave. You can also freeze them up to 3 months—just let them thaw overnight before heating again.
Tasty Variations
I sometimes use less Creole seasoning when cooking for folks who can't handle heat, or switch to standard enchilada sauce. Throwing in some cooked bell peppers or wilted spinach makes them more colorful. They work great with chicken too if you're not into seafood.
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The Universal Appeal
These enchiladas are what I cook when I want to dazzle guests without spending forever in the kitchen. The mix of smooth sauce, zesty rice and seasoned shrimp just clicks together perfectly. They feel fancy enough for company but simple enough for a weekday dinner.
Frequently Asked Questions
- → Can I prep this in advance?
- Parts can be made ahead, like the sauce or shrimp. Reheat the sauce before putting everything together to ensure it's spreadable.
- → Why not cook the shrimp all the way?
- Partially cooking them first keeps them from getting rubbery when they finish cooking in the oven.
- → Are corn tortillas okay to use?
- You can, but warm them to keep them from breaking apart. Flour tortillas are sturdier for this dish.
- → What other cheeses work?
- Mozzarella melts great, but you could try monterey jack or some shredded Mexican blend if you like.
- → What if I don't have salsa verde?
- You can swap it for green enchilada sauce or even red salsa for a slightly different taste.