Shrimp Enchiladas

Audra LeNormand


We love shrimp and my husband really loves these. There something you can make ahead and even freeze.
Just remember to cover with foil before baking or use a covered baking dish.


★★★★★ 1 vote

15 Min
35 Min


  • 1 lb
    shrimp, peeled and deveined
  • 1- 8 oz
    pkg. cream cheese, soft
  • 2 can(s)
    cream o shrimp soup
  • 1 Tbsp
    garlic pressed
  • 1 tsp
    old bay seasoning low salt
  • 1 medium
    onion chopped fine
  • 1/2 bunch
    cilantro, fresh & chopped
  • 1 tsp
    mexican seasoning
  • 2 c
    mexican cheese shedded
  • 1 pkg
    flour tortillas

How to Make Shrimp Enchiladas


  1. Preheat oven to 375.
  2. In a large bowl add shrimp, cream cheese, garlic, onion, cilantro, seafood & Mexican seasoning.
  3. Mix really well, now add 1 can of soup & 1 cup of cheese and mix again.
  4. Place a tortilla on a plate and place mixture toward the edge and roll up.
    Place in a pan that has been sprayed with a bit of cream of shrimp soup in bottom.
  5. Top with Cream of Shrimp Soup and cheese. Cover with foil and bake for 35 minutes.
  6. It will make two small pans or one large pan.Usually about 8 enchiladas. Easy to double this recipe and if your having a party make ahead and freeze. You can freeze them up to 3 months.

Printable Recipe Card

About Shrimp Enchiladas

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy

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