Shrimp Enchiladas Recipe

5 / 5 (9 reviews) 28 Comments

favorite shrimp enchiladas recipe with cheesy sauce

My favorite cheesy shrimp enchiladas recipe!

These shrimp enchiladas are probably up there in my top 4 favorite shrimp recipes. They are cheesy, flavorful, and totally different from the usual enchilada. Don’t get me wrong, I like the usual enchiladas too. The cheesy sauce and sweet shrimp set this recipe apart though.

green pepper and red pepper for cheesy shrimp enchiladas recipe


These enchiladas are full of cheesy sauce, shrimp, and some veggies. Some readers have subbed canned mild green chiles for the fresh diced peppers with great success!

homemade cheesy enchilada sauce for shrimp enchiladas

Feel free to add more tomato to your enchiladas. I found that one or two tomatoes seems to do the job just fine for me. I use my trusty Victorinox chef knife to chop those veggies right up. (Here’s the knife sharpener I use too.)

delicious cheesy shrimp enchiladas recipe

I like to cook the onion and shrimp in the coconut oil because the flavors of the shrimp and coconut oil really compliment each other nicely. But butter works great too! Then mix in some of the cheese sauce and fresh tomatoes and you’ve got yourself a yummy shrimp enchilada filling.

shrimp enchiladas with easy homemade cheesy sauce

In many Mexican style recipes, I like to use the Mexican blend shredded cheese. Super easy, already shredded, and adds some great additional flavor.

Shrimp can be expensive, so I keep an eye out for sales and buy extra to stash in the freezer. Especially if it is Zaycon shrimp! (Read this update about Zaycon Fresh Closing, I love their Wild Argentine Red Shrimp! The tender and mildly sweet shrimp really are awesome in these enchiladas.


Best shrimp enchiladas recipe with easy homemade cheesy sauce

By the way, I’m sure it is still delicious if you sub shredded chicken for the shrimp, but just not quite as much so. 😉

This is my favorite tool for sauteing and stir-fry. A silicone whisk comes in handy too if you don’t want to scratch up your pans.

Stainless Steel Magnetic Measuring Spoons

Magnetic Measuring Spoons

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Easy cheesy shrimp enchiladas recipe - the best!

Shrimp Enchiladas Recipe

5 / 5 (9 reviews)
Prep Time: 30 mins | Cook Time: 30 mins
Yield: 8-9 enchiladas | Serves: 8


  • Cheese Sauce:

  • 2 tablespoons butter
  • 1/2 cup diced red pepper
  • 1/2 cup diced green pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 1/2 cup Monterey Jack or Mexican blend shredded cheese
  • 1/2 cup sour cream
  • Shrimp Mixture:

  • 1 tablespoon butter or coconut oil
  • 1 to 1 1/2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
  • 1/2 cup diced onion
  • 1 cup diced tomato
  • 1/2 cup Monterey Jack or Mexican blend shredded cheese
  • 8 to 9 flour tortillas (9-inch)


  1. Note: It helps to prep and measure all ingredients before starting.
  2. Preheat the oven to 350. Spray a 9x13 dish with cooking spray.
  3. Cheese Sauce: Melt 2 tablespoons of butter in a medium saucepan or skillet and saute the red pepper and green pepper until crisp-tender. Add the oregano, salt, garlic powder, pepper, cayenne, and flour; blend well and cook, stirring constantly for about 1 minute.
  4. Whisk in the milk and cook for 2 minutes, or until slightly thickened. Stir in the cheese, until melted. Stir in the sour cream. Remove from heat and set aside.
  5. Enchilada Filling: In a large skillet, melt the butter or oil. Saute onion until translucent and soft, 3-5 minutes. Add the shrimp pieces and cook until pink, but don't overcook. Add the diced tomato and half of the cheese sauce.
  6. Spoon about 1/3 cup of the shrimp mixture into each tortilla. Roll up the enchiladas tightly and arrange seam-side-down in the 9x13 baking dish. Spoon remaining cheese sauce over the enchiladas and sprinkle about 1/2 cup cheese over the top.
  7. Bake for 30 minutes. Serve and enjoy!

Recipe Adapted From: Mel's Kitchen Cafe

Ingredients: All-purpose flour, Bell Pepper, Butter, Cayenne Pepper, Cheese, Coconut Oil, Garlic, Milk, Oregano, Salt, Sour Cream, Tomato
Meal Type: Main Dish, Egg Free
Categories: Mexican, Seafood, Vegetables, Oven

Comments & Reviews

  • Deanna R. Jones

    Thanks for the recipe. I’ve always loved eating enchiladas. I didn’t know that there’s a recipe for shrimp enchiladas. Shrimp is one of my favorite things to put in recipes, so I’m glad that there’s a recipe that uses it in a tasty enchiladas recipe.

  • virginia

    Exquisito plato y excelente explicación voy a prepararla se que les encantará a mis hijos. gracias.

  • Crystal

    Love the recipe and would like to try it for dinner tonight.
    But i have a few family members that dont like tomatoes, would it still be good without them or is there something i can substitute it for?

    • Melanie

      Yes, I think it would be fine to leave the tomatoes out. (I’m actually not a fan of raw tomato, but I don’t mind it at all when it is chopped into small pieces and cooked.) You could try replacing the tomatoes with more chopped bell pepper too!

  • Debbie

    We loved this recipe. Family gave a huge thumbs up. I did make a couple changes for added flavor. I added fresh minced garlic to the peppers while they were sautéing. Instead of fresh chopped tomatoes, I added a can of drained rotel tomatoes. Delicious!!!

  • Laverta

    Can you use corn tortillas ?

  • Laverta Fleming

    Can you use corn tortillas ?

  • Susan

    Not a fan of red or green peppers . Is leaving them out an option ?

    • Cathy

      You could try it with orange or yellow peppers if you would like! The taste would be a little different. OR if you do not like peppers at all, try leaving them out and seeing what it tastes like! Just experiment, maybe add in some other veggies to take their spot!

  • Nick

    This was a great recipe. I was saying to the missus that I wanted to make a Mexican dish and thought of seafood enchiladas and I found your recipe. The only variation I made was using 2 – 4oz. cans of mild chilies rather than the green bell pepper. I used 6 of the 9″ tortillas to make them larger and we could only eat two each. They were fantastic and I will be enjoying the remaining two with my daughter for lunch tomorrow.

    The only other thing I might do next time (and there will be a next time), is make the sauce in advance. There was a lot going on in making this and I’m old and slow. Best regards.

    • Melanie

      Thank you, Nick! Glad you liked them and I think your variation sounds delicious. I actually made these again this week and took some new photos so I can update this post soon – it is up there in my top 4 favorite shrimp recipes! It does help to prep and measure all of the ingredients in advance, so you can just start dumping ingredients in while cooking because, yes, it does move pretty fast once you get going. 🙂 I think making the entire sauce in advance would work great too.

      • Nick

        I took your advice when I made this again today on doing the measurement prep. Still had to work fast but… my o my was it good.

        • Melanie

          Yum, yum! You’re making me want some now!

          • Nick

            I made this again last night using 1.5 lbs. of cooked shredded chicken breast (could have used dark and/or white meat or even a rotisserie chicken). All other ingredients and cook times were exactly the same as the shrimp recipe with the exception of switching the green bell pepper to a 4 oz. can of mild diced green chili peppers. As before, I used 6 of the 10″ flour tortilla (trimmed about a 1/2″ on two side to fit nicely into my glass 9″x13″ baking dish) and stuffed them full of the chicken and sauce mixture. I could only eat 1-1/2 of them. Absolutely fantastic.

            • Melanie

              That’s awesome, Nick! Thank you for sharing all of your successful adaptations here. I think it is really helpful…and it makes me want to try it with chicken asap! Sometimes that shrimp is a little out of the budget. 😉

  • Margo

    I didn’t have peppers on hand so I omitted the peppers and spices and subbed drained mild chunky salsa instead. It was AMAZING!

  • Anna

    Can you used pre cooked shrimp with this.?

  • Santana

    This was amazing!
    Thank you for sharing!!!
    I followed it to the T and it was great!
    There are so many things we could all do with masterpiece too.
    ( cilantro & chilles and other sea food).
    Thank you for sharing this,
    We all loved it.

  • Santana

    So, so good.
    The instructions were wonderful to follow too!
    I will be making this again and agian.
    I would add some jalapenos and cilantro and maybe some imitation crab, but that is purely a preference thing.
    Thank you for this delicious recipe!

  • Mary Jane

    Can I make this ahead of time and just bake it a couple of hours later?

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