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Roasted Shrimp Enchiladas With Jalapeño Cream Sauce

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Yield: 4 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Smothered in a rich, jalapeño cream sauce, how can you resist?!
4.8 stars (46 ratings)

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • ¼ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 12 6-inch corn tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

For the jalapeño cream sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • ¾ cup sour cream
  • 2 jalapeños, seeded and minced
  • ½ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to tast
  • ¼ cup chopped fresh cilantro leaves

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place 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 oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
  • To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
  • To assemble the enchiladas, lay 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.