ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE

Roasted Shrimp Enchiladas With Jalapeno Cream Sauce image

Taken from the Damn Delicious blog. DH can't get enough of this. He makes himself sick on these when I make them because he can't stop eating them!! Adjust spices if you like it spicier... This is only a medium spice as written. I use flour tortillas instead of corn and never use the cilantro because we don't like it. I also never have leftover sauce - I pour it all on top before putting in the oven.

Provided by piranhabriana

Categories Mexican

Time 1h20m

Yield 1 9x13 pan, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper, to taste
2 garlic cloves, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups Baby Spinach
2 tablespoons chipotle peppers, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 corn tortillas, warmed
2 cups monterey jack cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 teaspoon garlic powder
kosher salt & freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 708, Fat 42.2, SaturatedFat 21, Cholesterol 231.2, Sodium 1331.8, Carbohydrate 46.2, Fiber 7.4, Sugar 6.2, Protein 38.4