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Delicious Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Delicious Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

This delicious roasted shrimp enchiladas recipe features a spicy jalapeño cream sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8 enchiladas
Calories 350 kcal

Equipment

  • oven
  • baking sheet
  • Large Skillet
  • Saucepan
  • 9x13 baking dish

Ingredients
  

For the Shrimp Filling

  • 1 pound Medium shrimp peeled and deveined
  • 1 tablespoon Olive oil for roasting
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 cloves Garlic minced
  • 1 medium Onion diced
  • 2 cups Green cabbage shredded
  • 1 medium Carrot peeled and grated
  • 2 cups Baby spinach
  • 1 piece Chipotle pepper in adobo sauce
  • 1 teaspoon Dried oregano
  • 1 dash Cayenne pepper for an extra kick

For Assembling

  • 8 pieces Corn tortillas warmed
  • 1 cup Monterey Jack cheese shredded

For the Jalapeño Cream Sauce

  • 4 tablespoons Unsalted butter for base
  • ¼ cup All-purpose flour to thicken
  • 2 cups Chicken broth
  • 1 cup Sour cream
  • 2 medium Jalapeños seeded and minced
  • 1 teaspoon Garlic powder
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • ¼ cup Fresh cilantro leaves chopped for garnish

Instructions
 

Method

  • Preheat your oven to 400°F. Line a baking sheet with parchment paper, then spread the shrimp on it. Drizzle with olive oil, season with salt and pepper, and toss gently. Roast for 6-8 minutes until the shrimp are pink and firm. Let them cool before dicing into bite-sized pieces.
  • Prepare a 9x13 baking dish by lightly oiling it or using nonstick spray. Then, reduce the oven temperature to 375°F.
  • Sauté garlic and onion in the remaining olive oil in a large skillet. Cook for about 5 minutes until the onions are translucent. Add in the cabbage, carrot, spinach, chipotle pepper, oregano, and cayenne. Cook just until the spinach wilts, about 1-2 minutes, then gently toss in the shrimp.
  • Make the sauce: In a large saucepan, melt the butter and whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken broth and keep whisking for another 1-2 minutes. Stir in sour cream, jalapeños, and garlic powder, simmering for about 2 minutes until thickened. Season with salt and pepper, then remove from heat and stir in cilantro.
  • Assemble the enchiladas by placing a tortilla on a flat surface. Spoon ⅓ cup of the shrimp mixture in the center, sprinkle with cheese, then roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas and shrimp mixture.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg
Keyword Comfort Food, easy recipe, enchiladas, jalapeño cream sauce, roasted shrimp, shrimp
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