Shrimp Fiesta Enchiladas With Cream Sauce

“Shrimp and vegetable medley wrapped in corn tortillias with creamy cheese sauce. I came up with this idea as I wanted to prepare an untraditional Easter dinner. It was hit with my family! It presented beautifully on the table. It was rich enough so that I really didnt need alot of extra dishes to accompany the main entree. I served them with a caesar salad, some spanish rice and black beans. This recipe makes approximately one dozen enchiladas.”
1hr 5mins
12 Enchiladas

Ingredients Nutrition


  1. Heat 2 Tbs. oil in medium skillet and add vegetables and garlic, saute for about 3 minutes on medium high heat.
  2. Add Shrimp and continue cooking just until shrimp turn pink.
  3. Remove from heat and add lime juice. Set aside.
  4. Heat 1/2 vegetable oil in 8" skillet and fry tortillias for approximately 30 seconds.
  5. Drain on paper towels and stack.
  6. Mix Jar of Salsa and can of Enchilada sauce in shallow bowl.
  7. Prepare a 9X13 casserole dish by spreading 1/4 Celsius green sauce to coat bottom.
  8. Coat tortillia in sauce, *(you will have green sauce left over to add to cream sauce).
  9. Lay tortillia in casserole dish and spread 2 Tbs. shrimp filling, and 1 Tbs. of grated cheese in middle of tortillia and roll and place seam side down. Continue until all tortillias are rolled and arrange in single layer in dish.
  10. Cover with foil and bake in preheated 325 degree oven approximately 15 minute.
  11. Meanwhile prepare CREAM SAUCE:
  12. Melt butter in sauce pan over medium to medium high heat.
  13. Wisk in flour and stir untill flour melts and mixture bubbles.
  14. Slowly incorporate half and half. As soon as mixture comes to boil and thickens remove from heat and stir in cheese and *remaining green sauce.
  15. Remove dish from oven, remove foil and pour sauce over enchiladas. You may top with additional grated cheese and sliced olives if desired.
  16. Return to oven, uncovered and continue baking another 15 - 20 minutes or until hot and bubbling.

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