Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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

Recipe

• 1 preheat the oven to 400 degrees f. line a baking sheet with parchment paper.
• 2 place the shrimp 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 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.
• 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 prepared baking dish. repeat with remaining tortillas and shrimp mixture.
• 8 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.
• 9 serve immediately with remaining jalapeño cream sauce, garnished with cilantro.