Shrimp enchiladas with white cheese sauce

Darci Juris


These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds. I think you will too!


☆☆☆☆☆ 0 votes

6 enchiladas
30 Min
30 Min
Stove Top



  • 4 Tbsp
  • 4 Tbsp
  • 1 1/2 c
    chicken broth
  • 1 c
    sour cream
  • 2 c
    monterey jack cheese, grated
  • 1/2 c
    salsa verde

  • 1 1/2 lb
    raw shrimp, deveined and peeled
  • 2 Tbsp
    olive oil
  • 1/2 medium
    red pepper, chopped
  • 1/2 medium
    onion, chopped
  • 1 c
    carrots, shredded
  • 3 c
    fresh spinach leaves
  • 1 tsp
    chili powder
  • 1 tsp
    garlic powder
  • 1/2 tsp
    seasoning salt
  • 1/2 tsp
  • 1/2 tsp
    table salt
  • 1/2 tsp
    lemon pepper
  • 1/2 c
    cilantro, chopped
  • 6 large
    tortillas, flour

How to Make Shrimp enchiladas with white cheese sauce


  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
    Remove from heat, cover and set aside.
  7. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
    Chop shrimp into chunks, and set aside.
  8. In a large frying pan, heat oil over medium heat.
    Saute red pepper, onion and carrots for about 4 minutes.
    Add spinach and continue to cook until spinach is wilted.
  9. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
    Remove from heat.
  10. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
    Fill each tortilla with filling, roll up, and place in casserole dish.
  11. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  12. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
    Top with fresh chopped cilantro if desired. Enjoy!

Printable Recipe Card

About Shrimp enchiladas with white cheese sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Mexican

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