May 5, 2026

If you like shrimp and enchiladas, you will love these! I use low carb tortillas to save on some carbs. It doesn’t effect the taste at all.

Gather your ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• Salt/pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 8 flour tortillas
• 2 cups Monterey Jack cheese, shredded
• 2 tablespoons flour
• 1-1/2 cups chicken broth
• 1 cup sour cream

Directions

1. Preheat the oven to 375 degrees. Grease a 9×13 inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add garlic and onion. Sauté about 2-3 minutes.

3. Add shrimp to the skillet, then cook until pink and opaque, about 4-5 minutes. Stir in spices. Remove from heat.

4. Fill each tortilla with shrimp mixture, then sprinkle with cheese. Next, roll tightly and place seam side down in prepared dish. Repeat until all tortillas are filled.

Preparing the creamy white sauce

5. In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute.

6. Gradually whisk in the chicken broth and bring to a simmer until thickened.

7. Remove from heat, then stir in sour cream until smooth. Pour the sauce evenly over the enchiladas.

8. Top with remaining cheese, then bake uncovered for 20-25 minutes, until bubbly and golden.

Enjoy!

Kelly