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5 from 1 vote

Creamy Shrimp Enchiladas

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  • 1 package 12oz SeaPak Popcorn Shrimp
  • 2 Tablespoons butter
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped red pepper
  • 2 cloves of garlic minced
  • juice of 1/2 lime about 2 Tablespoons
  • 1/8 teaspoon sea salt
  • 1/4 cup chopped cilantro
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 10oz can diced tomatoes with green chilies, undrained
  • 2 cups of shredded Mexican blend cheese divided
  • 8 6 inch flour tortillas


  • Bake popcorn shrimp according to package and set aside.
  • Sauté onions, garlic, and bell pepper in butter until soften. Sprinkle with cumin and chili powder.
  • Stir in cooked shrimp and sauté together for 2-3 mins. Removed from heat and sprinkle with cilantro, and squeeze lime juice over shrimp. Set aside.
  • In a sauce pan, combine heavy cream, sour cream, diced tomatoes with green chilis. Stir over a low heat until well combines. Next stir in 1.5 cups of shredded Mexican blend cheese. Continue to stir until cheese is melted.
  • Take 1/2 cup of cheese mixture and stir into shrimp mixture. Reserve the rest of the cheese sauce for top of enchiladas.
  • Place 2 Tablespoons of shredded cheese on a tortilla and top with 1/3 a cup of shrimp mixture. Roll up tortilla and place seam side down in a 9X13 baking pan. Continue with the rest of your tortillas.
  • Pour cheese sauce over enchiladas and bake at 350°F for 20-25 mins.
  • Dig in and enjoy!