Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

Name: Roasted Shrimp Enchiladas With Jalapeno Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2
Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
3
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.
4
Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
5
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.
6
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 jalapenos 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.
7
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.
8
Pour half of the jalapeno cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
9
Serve immediately with remaining jalapeno cream sauce, garnished with cilantro.

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb medium shrimp, peeled and deveined, 2 tablespoons olive oil, divided, kosher salt & freshly ground black pepper, to taste, 2 garlic cloves, minced, and more.

Yes, Roasted Shrimp Enchiladas With Jalapeno Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!