Creamy Shrimp and Avocado Enchiladas in Red Tomato Sauce
Rich enchiladas filled with tender seared shrimp and fresh avocado, wrapped in corn tortillas and bathed in a silky red sauce made from roasted tomatoes, chiles, and Mexican crema. The nutmeg-spiced sauce adds unexpected warmth while the quick-seared shrimp stays plump and juicy. Perfect for special dinners or entertaining, these enchiladas offer a lighter twist on traditional versions with the creamy avocado balancing the heat from serrano peppers. Serve immediately while the tortillas are warm and the sauce is glossy.
Ingredients
- 1 ½ lb ripe tomatoes
- 2 ea Serrano or jalapeño peppers, or to taste
- garlic cloves
- 1 cup shrimp, fish, or seafood broth, or water
- ¼ cup white onion, chopped
- 1 t kosher or sea salt, divided, or to taste
- ½ t nutmeg, grated
- 1 cup Mexican crema or heavy cream, plus extra for garnish
- 2 tbsp canola or safflower oil, divided
- 12 ea corn tortillas
- 1 tbsp unsalted butter
- 1 lb medium shrimp, raw, drained, cut into 3-4 pieces
- 1 ea avocado, halved, pitted, peeled, sliced
- ½ cup queso fresco, farmer's cheese, or mild feta, crumbled, about 2 ounces
- chives, chopped, for garnish to taste(optional)
Instructions
- 1
Place tomatoes, garlic, and chiles in saucepan and cover with water
- 2
Simmer over medium-high heat for 10 minutes until tomatoes are soft and mushy
- 3
Blend cooked tomatoes, garlic, one chile, broth, onion, 1/2 teaspoon salt, and nutmeg until smooth
- 4
Heat 1 tablespoon oil in same saucepan over medium heat
- 5
Pour in pureed sauce, cover partially, and simmer 10 minutes stirring occasionally
- 6
Remove lid, reduce to medium-low, add cream and simmer 8 to 10 minutes until thickened
- 7
Heat tortillas on comal or skillet over medium-low heat for 1 minute per side
- 8
Heat oil and butter in large skillet over high heat until bubbling
- 9
Add half the shrimp with remaining salt and cook 2 minutes stirring until browned
- 10
Remove shrimp with slotted spoon and mix with diced avocado
- 11
Glide each tortilla through hot sauce
- 12
Place 3 tablespoons shrimp mixture in center of each tortilla and fold
- 13
Arrange on platter, spoon more sauce on top, and garnish with chives, cheese, and crema
Tips
Taste the sauce after blending and add the second chile gradually for more heat. The nutmeg should be subtle but noticeable.
Keep tortillas warm between damp towels while assembling. Cold tortillas will crack when folded and won't absorb the sauce properly.
Cook shrimp in batches to avoid overcrowding. Overcooked shrimp becomes rubbery, so watch for the color change and remove quickly.
Good to Know
Refrigerate assembled enchiladas up to 2 days. Reheat gently in 350F oven covered with foil.
Make sauce up to 2 days ahead. Cook shrimp day of serving for best texture.
Serve immediately while tortillas are warm and sauce is hot. Garnish just before serving.
Common Mistakes
Don't skip heating tortillas to avoid cracking when folding
Don't overcook shrimp to avoid rubbery texture
Don't let sauce cool completely before dipping tortillas
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook over higher heat to evaporate moisture quickly.
What if I can't find Mexican crema?
Heavy cream works well, or substitute sour cream thinned with a little milk. Greek yogurt mixed with lime juice is another option.
How long will these keep in the refrigerator?
Assembled enchiladas keep 2-3 days refrigerated. The tortillas will soften over time but still taste good reheated gently in the oven.