Enchiladas with shrimp and cream cheese (Enchiladas de camarón y queso)

A simple but effective mexican recipe for dairy enchiladas filled with shrimp and cream cheese that definitely hit the spot! As a bonus, these enchiladas are also are very easy to make...

Recipe for Shrimp Enchiladas


* 1 lb. small to medium-small shrimp, cooked, peeled and cleaned
* 16 corn tortillas
* 1 red bell pepper, finely chopped
* 1 jalapeno pepper, seeded and finely chopped
* 1 white onion, finely chopped
* 1 clove garlic, finely chopped
* 2 tablespoons butter
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* Pepper to taste
* 1 cup half-half cream
* 1/2 cup softened cream cheese, at room temperature
* 1 cup sour cream
* 1 tomato, chopped
* 1 Red hot pepper, finely chopped
* 1 cup Oaxaca cheese, grated or string cheese
* 1 bunch Cilantro, washed and finely chopped
* A few tablespoons milk, to thin the dairy sauce


1) In a nonstick skillet, melt the butter and fry the chopped onion, the sliced jalapeno, the sliced red hot pepper, the minced garlic, oregano, salt and pepper and cook for 5 minutes over medium high heat setting.

2) Lower the heat setting and pour the cream in, then add the cream cheese. Cook these ingredients for 3 minutes, mixing continuously, then pour in the sour cream in and continue mixing.

3) Separately, in a bowl mix the shrimp, the tomatoes, the grated string cheese and half of the cream cheese sauce we just did in step 2.

4) Wrap the tortillas in a towel then heat them up in the microwave for 1 minute and half. Now individually prepare the enchiladas with some shrimp mixture then roll and arrange on a greased pan.

5) Now the other half of the dairy sauce is probably slightly too thick to pour over the enchiladas, so very gradually add milk to it until it becomes more liquid. Pour this cheese sauce over the enchiladas in the pan; top with the chopped bell peppers and the cilantro. Bake for 25-30 minutes or until the cheese has melted…

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