Shrimp Enchiladas Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and the minced garlic until evenly coated.

Cook aromatics

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced white onion and cook, stirring, until translucent, about 3-4 minutes.

Cook shrimp

Increase heat to medium-high, add the seasoned shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Avoid overcooking. Remove shrimp from skillet to a bowl and roughly chop into bite-sized pieces once cooled slightly.

Finish filling

Return chopped shrimp to the skillet off the heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro. Taste and adjust salt if needed. Set aside.

Rehydrate chiles

Remove stems and seeds from guajillo chiles. Place chiles in a heatproof bowl and pour 1 cup just-boiled broth over them. Let soak 10-15 minutes until softened.

Blend sauce base

Transfer rehydrated chiles (reserve soaking liquid), the 2 garlic cloves, 1/4 cup chopped onion, and 1 tbsp tomato paste to a blender. Add 1/4 cup of the reserved soaking liquid and blend until smooth. If too thick, add more soaking liquid or broth 1 tbsp at a time to reach a pourable puree consistency.

Cook sauce

Heat 1 tbsp olive oil in a saucepan over medium heat. Pour the chile puree into the pan and cook, stirring, for 2-3 minutes to deepen flavor. Stir in 3/4 cup heavy cream and 1/4 cup crema or sour cream. Simmer gently for 4-5 minutes until slightly thickened. Season with 1 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Strain (optional)

For a smoother sauce, pass the mixture through a fine mesh sieve back into the saucepan, pressing to extract solids. Rewarm gently if needed.

Prepare oven and pan

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm tortillas

Warm tortillas to make them pliable: heat a skillet over medium heat, brush lightly with 1 tsp oil, and quickly warm each tortilla 10-15 seconds per side. Keep wrapped in a clean towel to stay soft.

Assemble enchiladas

Place about 2-3 tablespoons of the guajillo cream sauce on the bottom of the baking dish to prevent sticking. Lay a warmed tortilla on a work surface, spoon about 2-3 tablespoons of chopped shrimp filling down the center, sprinkle with about 2 tablespoons shredded cheese, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas (should yield 8 enchiladas).

Top and bake

Pour the remaining guajillo cream sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 12-15 minutes, until cheese is melted and sauce is bubbling at the edges.

Garnish and serve

Remove from oven and let rest 3-5 minutes. Top enchiladas with sliced avocado, pickled red onion if using, and chopped cilantro leaves. Serve with lime wedges to squeeze over the enchiladas.