Roasted Shrimp Enchiladas With Jalapeno Cream Sauce
photo by piranhabriana
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Yields:
-
1 9x13 pan
- Serves:
- 4
ingredients
- 453.59 g medium shrimp, peeled and deveined
- 29.58 ml olive oil, divided
- kosher salt & freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1 small onion, diced
- 473.18 ml shredded green cabbage
- 1 carrot, peeled and grated
- 709.77 ml Baby Spinach
- 29.58 ml chipotle peppers, in adobo sauce
- 1.23 ml oregano
- 2.46 ml cayenne pepper
- 12 corn tortillas, warmed
- 473.18 ml monterey jack cheese
- 29.58 ml unsalted butter
- 29.58 ml all-purpose flour
- 354.88 ml chicken broth
- 177.44 ml sour cream
- 2 jalapenos, seeded and minced
- 2.46 ml garlic powder
- kosher salt & freshly ground black pepper, to taste
- 59.14 ml chopped fresh cilantro
directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
- Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
- Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
- Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
- To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
- To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
- Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
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RECIPE SUBMITTED BY
piranhabriana
Kyle, Texas
<p>I LOVE cooking... I got married to the love of my life in 2003 and we now have two beautiful children - one daughter born in 2006 and one son born in 2009. ?Life. Is. Good. ?:-D</p>