When it comes to Mexican food, enchiladas will always have a place at my table. I’ve had my fair share over the years—classic beef and cheese, chicken and sour cream, spinach, seafood—you name it. But these creamy poblano shrimp enchiladas hit a special note. With tender shrimp, a flavorful poblano cream sauce, and just the right amount of gooey cheese, they’re everything I want in a weeknight dinner.
Why This One’s a Keeper
These seafood enchiladas deliver on comfort and flavor without a lot of fuss. Here’s why they’re worth adding to your rotation:
- Made with fresh shrimp and a rich, homemade poblano cream sauce
- Stuffed into soft corn tortillas that won’t fall apart
- Covered in Monterey Jack cheese for that perfect melt
- Baked in a prepared baking dish until the tops of the tortillas are golden and bubbly
- Ideal for family meals, casual gatherings, or just a little self-care in casserole form
Where This Recipe Comes From
No storybook origin here—just years of eating enchiladas and knowing what works. This recipe combines everything I love about shrimp dishes and classic enchilada filling: creamy sauce, a kick of heat, and that undeniable pull of gooey cheese when you lift that first piece from the casserole dish.
Round Up Your Kitchen Tools
- Large sauce pan – To sauté poblanos and simmer your cream sauce
- Skillet – For cooking your raw shrimp and building flavor
- Mixing bowls – For staging your ingredients efficiently
- Prepared baking dish (9×13-inch) – The right size for 12 enchiladas
- Tongs or spatula – To handle tortillas and shrimp with ease
- Non-stick cooking spray – Helps prevent sticking and makes cleanup easier
- Cutting board & sharp knife – You’ll be chopping poblanos, white onions, and garlic
Here’s What You’ll Need
- Olive oil – Adds flavor and helps sauté the filling
- Garlic powder – Boosts flavor in the sauce and shrimp
- All-purpose flour – Used to thicken the creamy poblano sauce
- Black pepper – Freshly ground for a little bite
- Fresh shrimp – Peeled and chopped; the star of the dish
- Poblano peppers – Earthy and mild, ideal for the sauce and filling
- White onions – Sautéed for depth and natural sweetness
- Monterey Jack cheese – Melts into the sauce and over the top
- Soft corn tortillas – Toasted lightly to prevent tearing
- Sour cream – The creamy base of the poblano sauce
- Seafood stock or chicken broth – Adds richness to the sauce
- Cholula hot sauce – Optional, for heat and tang
- Salt & black pepper – For balance and seasoning
- Tablespoons of oil – Used for toasting tortillas and cooking shrimp
- Tablespoons of cilantro – For garnish and fresh contrast
- Pre-shredded cheese – OK in a pinch, but shredding your own is better
Let’s Get to Cookin’
Make the Poblano Cream Sauce
Melt butter and olive oil in a large sauce pan over medium-high heat. Sauté the diced white onions and poblano peppers until soft, then whisk in the all-purpose flour to form a light roux. Stir in garlic, then slowly pour in seafood stock while whisking to avoid lumps. Let it bubble for 2–3 minutes, then reduce heat. Stir in sour cream, garlic powder, black pepper, salt, and 1 cup of Monterey Jack cheese. Finish with a tablespoon of cilantro.
Cook the Shrimp Mixture
Heat 1 tablespoon of oil in a skillet over medium high heat. Add chopped raw shrimp and season lightly. Sear just until pink—about 1 minute per side. Remove and set aside. In the same pan, sauté the remaining white onion, diced poblano, and garlic. Stir the shrimp back in with a splash of hot sauce. That’s your enchilada stuffing.
Toast the Tortillas
Brush each tortilla with olive oil or use a hot skillet. Lightly toast on each side to make them pliable. Keep warm as you go.
Assemble
Spray your prepared baking dish with non-stick cooking spray. Lay each tortilla on a flat surface, spoon the shrimp mixture into the center of each tortilla, and top with a bit of cheese. Roll tightly and line them up seam-side down.
Add the Remaining Sauce & Cheese
Pour the remaining sauce over the enchiladas. Top with the rest of the cheese.
Bake
Cover loosely with aluminum foil and bake at 375°F for 15–20 minutes. Uncover for the last 5 minutes so the cheese melts beautifully and the tops of the tortillas get golden.
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Little Tricks from My Kitchen
- Use fresh poblanos if you can. They add more flavor than anything from a jar.
- Skip the cold tortillas. Always warm or toast them first to avoid breakage.
- Don’t overcook the shrimp. Pull them from heat as soon as they turn pink.
- Shred your cheese. Pre-shredded cheese works in a pinch, but the real melt comes from the block.
- Line your baking dish. A light mist of non-stick cooking spray makes clean-up a breeze.
Ways to Dish It Up
- Pair these creamy shrimp enchiladas with Chuy’s-style jalapeño ranch and a big bowl of homemade tortilla chips—it’s the kind of combo that disappears fast.
- A scoop of corn salad and a pile of pickled cabbage slaw bring color, crunch, and a little tang to balance out the richness.
- Charro beans make a hearty side that rounds everything out beautifully.
- And to drink? A vibrant prickly pear margarita hits the spot every time.
- For dessert, you can’t go wrong with a slice of Texas sheet cake—deep, rich, and unapologetically chocolatey—or a chilled bowl of fresas con crema, sweet strawberries swimming in vanilla cream.
Curious? You’re Not Alone
Can I use flour tortillas instead of corn?
Yes, but the texture will be softer. Make sure they’re warm and pliable.
How spicy is this dish?
Mild to medium—great for most palates. You can adjust the hot sauce to taste.
What’s the best cheese to use?
Monterey Jack cheese melts beautifully, but you can try Pepper Jack for more heat.
Can I freeze these enchiladas?
Definitely. Assemble but don’t bake. Wrap tightly and freeze for up to 3 months.
How do I reheat leftovers?
Microwave individual servings or cover the pan with foil and reheat at 350°F until hot.
What to Do with the Leftovers
Leftovers will keep in the fridge for up to 3 days.
Store them in an airtight container. For freezing, assemble the enchiladas in the baking dish, wrap well with aluminum foil, and freeze. When ready to bake, thaw overnight in the fridge and add an extra 5–10 minutes to the cook time.
Reheat gently for best results—just enough to revive that creamy sauce and melty cheese.
Stick Around for Seconds!
If creamy seafood enchiladas like these make your day a little better, you’re in good company. Subscribe to my newsletter and feel free to browse around—there’s always more good food waiting in my kitchen.
Your Turn to Cook—Share It With Me!
Did you give these shrimp enchiladas a try? Swap in chicken? Spice it up? Let me know in the comments or tag @jennifercooks on Instagram—I’d love to see what you made!
Dinner’s Not Done Yet—Try These Crowd-Pleasers
If your appetite’s still calling after those creamy shrimp enchiladas, don’t stop now—there’s more Tex‑Mex goodness to be had. Here are crowd‑favorite dinners that bring the same comforting flair, bold flavors, and easy prep.
White Chicken Enchiladas with Creamy Salsa Verde
Shredded rotisserie chicken wrapped in soft corn tortillas, bathed in a tangy, creamy salsa verde sauce for a fresh twist on classic enchiladas
Tex‑Mex Beef Enchiladas
A family‑favorite beef and cheddar combo, simmered in chili gravy and topped with gooey cheese—a nostalgic, satisfying plate .
Shredded Beef Tacos with Avocado and Lime
Slow-cooked beef tucked into warm tortillas, topped with creamy avocado slices and a squeeze of fresh lime—simple, bold, and packed with flavor.
Creamy Chicken Enchilada Soup
All the enchilada flavors in soup form—spiced chicken, red enchilada sauce, tortillas, cheese, and a creamy broth that invites second helpings
Slow‑Cooker Layered Beef Enchiladas
A set‑it‑and‑forget‑it Tex‑Mex staple: ground beef, corn tortillas, enchilada sauce and melty cheese slow‑cooked to perfection in one pot
Pork Carne Guisada
Savory, slow‑cooked pork stewed in a rich tomato‑pepper gravy—perfect scooped into warm tortillas or spooned over rice and beans
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Creamy Shrimp and Poblano Enchiladas
Ingredients
For the Creamy Poblano Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 onion finely diced
- 3 large poblanos seeded and finely diced
- 3 cloves garlic minced
- 1 cup sour cream
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 2 cups Monterey Jack cheese divided
- 3 tablespoons chopped cilantro
For the Enchilada Filling:
For Assembly:
- 12 corn tortillas
- 3 tablespoons oil
Instructions
Make the Creamy Poblano Sauce
- 3 tablespoons all-purpose flour
- Stir in the minced garlic and cook for another 30 seconds.
- Slowly pour in the seafood stock while whisking to prevent lumps.2 cups seafood stock
- Simmer for 2 to 3 minutes until the sauce thickens slightly. Reduce the heat and stir in the sour cream.1 cup sour cream
- Simmer gently for another 2 to 3 minutes until thickened and creamy.
- 2 cups Monterey Jack cheese, 3 tablespoons chopped cilantro
- Set aside.
Cook the Shrimp Filling
- Preheat the oven to 375°F.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.2 tablespoons oil
- Stir in the garlic and cook for 30 seconds.
- Return the shrimp to the pan and stir in the hot sauce.
- Mix well to combine, then remove from heat.
Toast the Tortillas
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.3 tablespoons oil
- Working one at a time, place each corn tortilla in the hot pan and toast lightly for several seconds per side until pliable but not crisp.
- Repeat with all tortillas, adding more oil as needed.
- Keep them warm on a covered plate.
Assemble the Enchiladas
- Lightly grease a 9×13-inch baking dish.
- Lay each toasted tortilla on a clean surface. Add 2 to 3 tablespoons of the shrimp filling to the center of each tortilla and sprinkle with a little of the remaining cheese.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Once assembled, pour the creamy poblano sauce evenly over the enchiladas, making sure they are completely covered.
Bake
- Bake uncovered at 375°F for 15 to 20 minutes, or until the enchiladas are hot and bubbly.
- Remove from the oven and sprinkle with the remaining chopped cilantro before serving.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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