Now it’s time to assemble your enchiladas. In a mixing bowl, combine the cooked shrimp mixture with one cup of shredded cheese. Take each tortilla, fill it with the shrimp-cheese mixture, and roll it tight. Place the rolled enchiladas seam-side down in your greased baking dish. Don’t worry about perfection; just get them all in there! Once they’re in the dish, pour the green enchilada sauce over the top, ensuring each enchilada gets a good amount of sauce.
Next, pour the heavy cream over the enchiladas to create that dreamy, creamy texture. Finish by scattering the remaining cheese on top. Cover the dish with aluminum foil and pop it into the oven for 25 minutes. The foil helps steam them a bit and keeps everything nice and moist. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Your kitchen will smell like heaven!
Pro Tips for Best Results
I tested this recipe three ways—using corn tortillas versus flour tortillas—and honestly, I prefer flour tortillas for their soft texture and ease of rolling. If you’re using corn tortillas, I recommend warming them in a dry skillet for a minute on each side. This makes them more pliable and prevents them from cracking.
Another tip? Don’t skimp on the cheese! A good amount of cheese not only adds flavor but creates that gooey, cheesy pull that’s so satisfying when you take a bite. I always gravitate towards a mix of Monterey Jack and Cheddar for the best flavor combination.
Lastly, feel free to adjust the seasoning. I love adding more cumin or a pinch of chili powder for a bit of extra warmth, but everyone’s palate is different. Be sure to taste as you go to make it just right for you!
Common Mistakes to Avoid
One of the biggest mistakes I made when I first tried these enchiladas was overstuffing them. It’s tempting to cram every delicious morsel inside, but too much filling can lead to a messier dish that won’t roll up properly. I recommend a generous amount of filling but don’t go overboard.
Another issue is not sealing the edges of the tortillas properly. When rolling, make sure to tuck in the sides as you go—this will help keep all of that gooey goodness inside while baking. If the edges are left open, you might end up with sauce leaking out during cooking. Keep it all contained! (See the next page below to continue…)