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Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
4.8 from 138 votes

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Roasted Shrimp Enchiladas feature shrimp roasted until just cooked and combined with sautéed garlic, onions, cabbage, carrots, spinach, and chipotle seasonings. The filling is wrapped in warmed corn tortillas and topped with shredded Monterey jack cheese. The dish is served with a creamy jalapeño sauce made from butter, flour, chicken broth, sour cream, and minced jalapeños, which adds a mild heat and richness.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course

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
  • black pepper to tast, Kosher salt and freshly ground
  • salt to tast, Kosher salt and freshly ground
  • ¼ cup cilantro fresh, chopped leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.