If you’re craving a seafood dish that’s creamy, cheesy, and packed with flavor, these Creamy Chipotle Shrimp Enchiladas are exactly what you need. This recipe is so irresistible that the first time I made it for my husband, he said, “I’ve fallen in love with you all over again!” With tender shrimp, lump crab, and a smoky chipotle cream sauce, these enchiladas are perfect for a special dinner or a cozy night in. Plus, they’re easier to make than you might think. Let’s dive into this delicious recipe that’s sure to make you fall in love too!
Why You’ll Love This Recipe
- Rich and creamy chipotle sauce that’s smoky and slightly spicy.
- Tender shrimp and crab wrapped in soft corn tortillas.
- Perfect balance of seafood and cheesy goodness.
- Great for any occasion, from a romantic dinner to a family meal.
- Customizable with your favorite cheeses or extra seafood.
Tools Needed
To make these Creamy Chipotle Shrimp Enchiladas, you’ll need a few essential kitchen tools. Missing any? Visit Our Shop for everything you need to make cooking a breeze!
- Large skillet: For sautéing the shrimp, crab, and vegetables.
- Mixing bowls: To season the shrimp and mix the filling.
- Baking dish: A 9×13-inch dish works perfectly for assembling the enchiladas.
- Saucepan: For creating the creamy chipotle sauce.
- Whisk: To ensure the sauce is smooth and lump-free.
Ingredients
Here’s what you’ll need to create these mouthwatering Creamy Chipotle Shrimp Enchiladas:
For the Shrimp Filling
- 1.5 lbs large shrimp (peeled and deveined)
- 8 oz lump crab meat (or substitute with extra shrimp)
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp lemon pepper
- 5-6 scallions (whites and greens separated)
- 1 bell pepper, chopped
- ½ red onion, chopped
- 3 cloves garlic, minced
- 1.5 cups shredded cheese (pepper jack and cheddar recommended)
For the Chipotle Cream Sauce
- 3 tbsp butter
- 3.5 tbsp all-purpose flour
- 1 chipotle pepper in adobo sauce (finely chopped) + 1 tbsp adobo sauce
- 1 tbsp chicken bouillon powder (or 1 cube)
- 1.25 cups cold water
- 1 cup heavy whipping cream
For Assembly
- 14 corn tortillas
- Oil (for softening tortillas)
- Mexican-style sour cream (crema mexicana) for garnish
Directions
Follow these simple steps to make your Creamy Chipotle Shrimp Enchiladas:
- Season the Shrimp: In a bowl, toss the shrimp with Old Bay, garlic powder, onion powder, and lemon pepper. Let it marinate for 15 minutes.
- Sauté the Vegetables: In a skillet, heat oil and sauté the bell pepper, red onion, and scallion whites with a pinch of salt and pepper for 5 minutes. Add minced garlic and sauté for another minute.
- Add Crab and Shrimp: Stir in the crab meat, season with extra Old Bay, salt, and pepper. Add the shrimp and cook until just halfway done (to avoid overcooking).
- Cool and Add Cheese: Transfer the shrimp mixture to a bowl, let it cool, then mix in the chopped scallion greens and 1.5 cups of shredded cheese.
- Soften Tortillas: Heat oil in a skillet and briefly fry each corn tortilla to soften them. Set aside.
- Make the Sauce: In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Add onion powder, chopped chipotle pepper, adobo sauce, and chicken bouillon. Gradually whisk in cold water until thickened, then stir in heavy cream. Simmer until smooth.
- Assemble Enchiladas: Spread a few spoonfuls of sauce in a baking dish. Fill each tortilla with the shrimp mixture, roll tightly, and place seam-side down in the dish.
- Bake: Cover with foil and bake at 400°F for 25 minutes. For a bubbly top, add extra cheese and bake uncovered for the last 10-15 minutes.
- Rest and Serve: Let the enchiladas rest for 15 minutes before serving. Garnish with Mexican sour cream.
Expert Tips for Perfect Creamy Chipotle Shrimp Enchiladas
- Don’t overcook the shrimp during the initial sauté—they’ll finish cooking in the oven.
- Use corn tortillas for authentic flavor and texture—softening them in oil prevents them from falling apart.
- Adjust the spice level by adding more or less chipotle pepper.
Servings and Timing
- Servings: 14
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Common Mistakes to Avoid
- Overcooking the shrimp: Cook them only halfway in the skillet to keep them tender.
- Skipping the tortilla softening step: This prevents soggy or broken enchiladas.
- Using too much sauce: A light layer on the bottom and top is enough.
Variations
Make these Creamy Chipotle Shrimp Enchiladas your own with these ideas:
- Swap crab for extra shrimp or use scallops.
- Add diced jalapeños for extra heat.
- Use flour tortillas if you prefer a softer texture.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F for 15-20 minutes.
- Freezing: Freeze unbaked enchiladas for up to 2 months. Thaw overnight before baking.
FAQs
- Can I use frozen shrimp?
Yes, just thaw and pat dry before seasoning. - What can I substitute for chipotle peppers?
Use smoked paprika and a pinch of cayenne for a similar smoky flavor. - Can I make the sauce ahead of time?
Absolutely! Prepare it up to 2 days in advance and store in the fridge. - How do I prevent soggy enchiladas?
Soften the tortillas in oil and avoid overloading with sauce. - Can I use a different cheese?
Yes, try Monterey Jack or queso fresco for a milder flavor.
Conclusion
These Creamy Chipotle Shrimp Enchiladas are truly love on a plate—creamy, smoky, and packed with seafood goodness. Whether you’re cooking for a special occasion or just treating yourself, this recipe is sure to impress. Give it a try and see why it’s a dish that makes people fall in love all over again! For more delicious recipes and kitchen tools, visit Our Shop. Enjoy!
