Shrimp Enchiladas With Jalapeno Cream Sauce Recipe

Name: Shrimp Enchiladas With Jalapeno Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchiladas; 1 lb peeled devined shrimp; 2 garlic cloves, minced; 1 small onion, peeled and finely chopped; 2 cups shredded green cabbage; 1 carrot, peeled and grated; 3 cups fresh baby spinach leaves; salt; 1 teaspoon dried chipotle powder, divided; 1/4 teaspoon oregano; 1 dash cayenne pepper; 12 (6 inch) corn tortillas (may sub flour tortillas); 2 -3 cups monterey jack cheese; Jalapeno Cream Sauce; 2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups chicken broth; 1 jalapeno, seeded and minced; 3/4 cup sour cream; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1/2 cup chopped fresh cilantro (to taste)

Servings: persons

Enchiladas
1 lb peeled devined shrimp
2 garlic cloves, minced
1 small onion, peeled and finely chopped
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups fresh baby spinach leaves
salt
1 teaspoon dried chipotle powder, divided
1/4 teaspoon oregano
1 dash cayenne pepper
12 (6 inch) corn tortillas (may sub flour tortillas)
2 -3 cups monterey jack cheese
Jalapeno Cream Sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro (to taste)

1
To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
2
In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
3
Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
4
Steam the tortillas.
5
To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
6
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
7
To Make Jalapeno Cream Sauce:
8
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

997

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 23 ingredients. The key ingredients include: Enchiladas, 1 lb peeled devined shrimp, 2 garlic cloves, minced, 1 small onion, peeled and finely chopped, and more.

Yes, 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!

Shrimp Enchiladas With Jalapeno Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions