Recipes > Dinner

Cheesy Cajun Shrimp Enchiladas

Prep Time

15 minutes

Cook Time

25 minutes


4-8 people

With an amazingly delicious homemade cheese sauce, these cheesy shrimp enchiladas are the perfect easy, yet decadent dinner for family or guests. Diary of a Recipe Collector says these enchiladas are full of flavor, all thanks to Tony’s.


Cheesy Cajun Shrimp Enchiladas

Shop Tony's Flavors In This Recipe


  • 1 Tablespoon Olive Oil

  • 3 Tablespoons Butter

  • 1 Medium Onion, Chopped

  • 1 Medium Green Bell Pepper, Chopped

  • 2 Teaspoons Tony’s Original Creole Seasoning

  • 1 Teaspoon Garlic, Minced

  • 1 Can (10 Ounces) Diced Tomatoes with Green Chiles

  • 1 1/2 Pounds Shrimp

  • 1 Teaspoon Chili Powder

  • 1/2 Teaspoon Cumin

  • 2 Tablespoon All-Purpose Flour

  • 2 Cups Half-and-Half

  • 4 Ounces Cheese (Your Choice)

  • 2 Cups Colby Jack, Shredded

  • 8 Tortillas

  • Cilantro for Topping

  • Clear


  1. In a large saucepan, heat butter and olive oil over medium-high heat. Add onion and bell pepper. Season with 1 teaspoon of Tony’s Original Creole Seasoning. Sauté for about 8 minutes or until onions are clear.
  2. Add minced garlic and diced tomatoes. Stir and sauté about 5 more minutes.
  3. Season shrimp with 1 teaspoon Tony’s Original Creole Seasoning and add to onion mixture. Add chili powder and cumin, stir and cook for 3-4 more minutes.
  4. Add flour and stir and cook for about 1 minute.
  5. Reduce heat to medium and add half-and-half. Bring to a simmer. Once simmering, add cheeses, stirring to melt. Remove from heat once melted.
  6. Lay a tortilla in a large casserole dish. Place cheesy shrimp filling onto the tortilla and roll up while in the dish. Repeat with remaining tortillas pressing them together to fit at least 7 to 8 tortillas. Top with about 1 cup of extra sauce and 1 cup shredded cheese. Bake at 400°F for 8 minutes.
  7. Top with cilantro then serve with leftover sauce. Enjoy!


Leftover sauce is also great over pasta!

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