Shrimp Enchiladas with Jalapeño Cream Sauce Recipe

By á-8559

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 tablespoons chipotle pepper, in adobo sauce
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups Monterey Jack cheese
• FOR THE JALAPEÑO CREAM SAUCE
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 3 jalapeños, seeded and minced
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

First roast some shrimp. Lay them out on a baking sheet, toss them with some olive oil, salt and pepper and then pop them into the oven for about 6-8 minutes.
Chop into small pieces. Now make the jalapeno cream sauce:
melt some butter
whisk in the flour,
stir in the broth
stir in sour cream
stir in the jalapeños, garlic powder, salt and pepper.
throwing in some fresh cilantro
Now we’ll make the shrimp filling. Let’s first saute some garlic and onion.
Then comes the rest of the ingredients – cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. You want to saute it just until the spinach begins to wilt.
Now we’ll throw the chopped up shrimp back to the pot…
Then we’ll wrap them up in each of the tortillas, top it off with the creamy goodness and bake it until it gets nice and golden, about 20 minutes. Once it comes out of the oven, top these babies off with some more of that jalapeño cream sauce – you wouldn’t want that to go to waste!