Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
Description
Beginning with roasting peeled, deveined shrimp tossed in olive oil and seasoning, the shrimp are cooked until firm and pink, then diced. The filling is made by sautéing garlic and onion until translucent, followed by cabbage, carrot, spinach, chipotle adobo, oregano, and cayenne pepper, cooked until the spinach wilts. The shrimp is then combined into the vegetable mix.
A jalapeño cream sauce is prepared by making a roux with butter and flour, then gradually whisking in chicken broth and sour cream with minced jalapeños and seasonings, resulting in a smooth, mildly spicy sauce.
This mixture is assembled by filling warmed corn tortillas with the shrimp-vegetable mixture, topped with shredded Monterey jack cheese, and baked. The sauce can be drizzled over the enchiladas, balancing the spice with creaminess. This dish offers a blend of textures from tender shrimp, crisp vegetables, and melted cheese.
Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 2 tablespoons olive oil divided
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cloves garlic minced
- 1 onion diced
- 2 cups green cabbage shredded
- 1 carrot peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper in adobo sauce
- ¼ teaspoon oregano dried
- ½ teaspoon cayenne pepper
- 12 corn tortillas 6-inch, warmed
- 2 cups Monterey jack cheese shredded
For the jalapeño cream sauce
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeños seeded and minced
- ½ teaspoon garlic powder
- salt to tast, Kosher salt and freshly ground
- black pepper to tast, Kosher salt and freshly ground
- ¼ cup cilantro fresh, chopped 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.
User Reviews
Overall Rating
4.8
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