Our shrimp enchiladas recipe is one of the easiest and tastiest Tex-Mex specialties around.
We assembled our tortillas on a baking sheet, loaded them with tasty shrimp mix, smothered it all in homemade sauce, and baked everything to perfection. The creamy butter sauce is flavorful and complements the juicy shrimp without overpowering their delicate flavor.
The dish gives an occasion-worthy impression, but is easy enough to make for a weeknight dinner too.
Is Shrimp Enchiladas Healthy?
Yes, our shrimp enchiladas recipe is healthy.
Though stuffed with shrimp, butter, and milk, our shrimp enchiladas are not calorie-dense. Each serving contains about 470 calories, allowing you to add a green salad, soup, or a juice drink to the meal.
By swapping the typical cheese and cream out with milk and flour, we maintained the creamy texture of good enchiladas while making them far healthier. As a result, each serving yields only 8.3 g saturated fat.
Our idea of a healthy diet also means restricting sodium, so we used only ½ teaspoon salt for both the shrimp filling and the sauce. The final shrimp enchiladas have less than 600 mg of sodium, an appropriate amount for a healthy main dish.
Ingredients You Will Need
Here's everything you need to make your homemade shrimp enchiladas shine.
Shrimp: The best thing about this ocean protein is that they can be cooked beautifully in under 5 minutes, alongside carrots and bell peppers, for a delicious filling.
It’s better to buy fresh shrimp with the shell on, then peel and devein them right before cooking, since the shell helps to protect the texture of the shrimp. We also recommend you avoid popcorn-sized shrimp because they have less flavor compared to bigger variants and tend to get lost in the filling.
Tortilla: Truly authentic shrimp enchiladas call for corn tortillas, but flour tortillas are a great alternative. Flour tortillas contain gluten, so they have a chewier texture and can hold a lot of filling.
Sauce: The simple, creamy sauce will take your enchiladas to the next level. Our sauce is made with 2 portions of butter and 1 portion of all-purpose flour, along with chicken broth, milk, and salt.
A little bit of garlic powder and paprika intensify the sauce’s flavor, resulting in a balance of cream and heat. You can add cayenne pepper or jalapeno if you’d like a spicier dish.
Vegetables: To take the comforting shrimp enchiladas to the next level, pair them with shredded cabbage and radish for a colorful and nourishing meal.
Which Tortillas are Best for Enchiladas?
The first step in preparing enchiladas is selecting a recipe and gathering your ingredients. If you’re not in the mood for shrimp, try this Chicken Enchiladas recipe or its Instant Pot version. After deciding on a recipe, you must next choose your tortillas.
Choose 6- or 8-inch corn or flour tortillas; they will fit best into your baking tray. Although recipes vary, approximately 6 – 8 tortillas are required for a 3-quart rectangular casserole dish.
How Long to Bake
There is no need to be concerned about undercooked seafood or veggies for this recipe because the filling is completely cooked before it even goes into the oven. The oven's function is to crisp up the tortillas and infuse them with flavor from the sauce. With that stated, at 400°F, the enchiladas take only 15 minutes to cook.
How to Reheat
Enchiladas are one of those dreamy meals that store well in the refrigerator (for 3 - 4 days). If you want to reheat these scrumptious pockets to taste like they were freshly made, here are a few methods you can try:
Oven: Heat your enchiladas in the oven at 350 °F for 10 - 15 minutes, or until they’re heated all the way through. This warms both the tortillas and fillings evenly and everything retains its texture.
Skillet: Line a skillet with a little bit of olive oil and set the stove on medium heat. Add your enchiladas to the pan and cook for 3 - 5 minutes until the bottom starts to crisp.
Add a few drops of water and cover with the lid for an extra 1 - 2 minutes. Steaming your enchiladas after crisping the tortillas ensures the fillings are heated evenly and are safe to eat. This method is, by far, our favorite since it’s easy and produces the tastiest result.
What to Serve With
Pico de Gallo, a side dish from the same cuisine, has a crunchy freshness that elevates enchiladas to another level. Additionally, this Mexican salad can be eaten with crispy tortilla chips, which add more texture and saltiness.
We round off the nutritious full meal with a simple lemon watermelon juice. It’s easy to make, refreshing, and has a great dose of vitamins.
14 oz peeled and deveined shrimp (equal to 28 oz raw shrimp)
4 oz onion (chopped)
4 oz red bell pepper (cubed)
4 oz carrots (cubed)
4 oz cabbage (shredded)
1 oz radish (julienned)
1/2 cup milk
1/2 cup unsalted chicken broth
2 tbsp all-purpose flour
3 tbsp unsalted butter
1/2 tbsp olive oil
1 tbsp garlic (chopped)
1/2 tsp black pepper
1 tsp paprika (divided)
1/2 tsp oregano
1/2 tsp cayenne
1/2 tsp salt (divided)
1/2 tsp lemon juice
1/2 tsp garlic powder
8 6-inch corn tortillas
2 tbsp coriander (chopped)
Chop 14 oz shrimp into small 0.5-inch pieces.
Heat 1/2 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.
Add 4 oz onion and sauté for another 1 minute.
Stir in 4 oz red bell pepper and 4 oz carrots and sauté for 2 minutes.
Add the chopped shrimp to the skillet. Season the mixture with 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp cayenne, 1/4 tsp salt, and 1/2 tsp lemon juice. Cook and stir occasionally for 3 minutes until the shrimp and veggies are cooked through. Remove the skillet from the heat.
Heat a saucepan over medium-low heat. Add 3 tbsp butter and 2 tbsp flour and cook for 1 minute. Then pour in 1/2 cup milk, 1/2 cup chicken broth, 1/4 tsp salt, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gradually whisk and simmer until the sauce has thickened. Once the sauce boils, remove the pan from the heat.
To assemble the enchiladas, use 8 tortillas and about 2/3 of the shrimp mixture as filling. Lay a tortilla on a flat surface and spoon the filling into the center. Roll the tortilla and place it seam-side down on a casserole dish. Repeat with the remaining tortillas.
Pour the cream sauce evenly over the rolled tortillas and add the remaining shrimp mixture on top.
Place the baking sheet in the oven. Bake at 400 ℉ for 15 minutes.
Garnish with 2 tbsp coriander. Serve immediately with 4 oz cabbage and 1 oz radish.
Amount Per Serving (1 serving)
Calories 464Calories from Fat 135
% Daily Value*
Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 6072IU
Vitamin C 53mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.