There is something incredibly satisfying about Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe that instantly warms the soul and excites the taste buds. Tender, smoky roasted shrimp perfectly enveloped in soft corn tortillas, layered with a vibrant medley of fresh vegetables and melty Monterey Jack cheese, then smothered in a luscious, spicy jalapeño cream sauce—that harmony of flavors and textures makes this dish a standout at any meal. Whether it’s a weekday dinner or a weekend gathering, these enchiladas bring a delightful twist on traditional Mexican fare that feels both comforting and fresh.
Ingredients You’ll Need
This recipe comes together beautifully with simple, fresh ingredients that each play a vital role. From the juicy shrimp to the creamy sauce and crisp vegetables, every component contributes to the final dish’s rich flavor, appealing texture, and inviting color.
- 1 pound medium shrimp, peeled and deveined: The star protein, providing tender and juicy bites with a subtle sweetness once roasted.
- 2 tablespoons olive oil, divided: For roasting shrimp and sautéing vegetables, adding a light, fruity richness.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning and bringing out all flavors.
- 2 cloves garlic, minced: Offers aromatic depth and that classic savory punch in both filling and sauce.
- 1 onion, diced: Adds sweetness and texture that balances the spicy elements.
- 2 cups shredded green cabbage: A crunchy, fresh vegetable that brightens the filling.
- 1 carrot, peeled and grated: Brings subtle sweetness and vibrant color.
- 3 cups baby spinach: For earthiness and a boost of healthy greens.
- 2 tablespoons chipotle pepper in adobo sauce: Infuses smoky heat that’s bold but not overpowering.
- ¼ teaspoon dried oregano: Adds a layer of herbal warmth.
- ½ teaspoon cayenne pepper: To ensure a gentle kick that wakes up the palate.
- 12 6-inch corn tortillas, warmed: The soft, slightly nutty vehicle holding all the delicious filling together.
- 2 cups shredded Monterey Jack cheese: Perfectly melty and mild, binding everything with creamy goodness.
- 2 tablespoons unsalted butter: Forms the roux base for the creamy jalapeño sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce to silky perfection.
- 1 ½ cups chicken broth: Adds savory depth and helps achieve a smooth sauce texture.
- ¾ cup sour cream: Delivers luscious creaminess with a slight tang.
- 2 jalapeños, seeded and minced: Provide fresh heat and bright, spicy flavor to the sauce.
- ½ teaspoon garlic powder: Enhances the garlic undertones in the cream sauce.
- ¼ cup chopped fresh cilantro leaves: For a burst of herbaceous freshness both in the sauce and as garnish.
How to Make Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Step 1: Roast the Shrimp
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to avoid sticking and easy cleanup. Toss the peeled and deveined shrimp with one tablespoon of olive oil and sprinkle with kosher salt and freshly ground black pepper. Spread them out evenly on the baking sheet. Roast the shrimp for about 6 to 8 minutes until they turn pink and firm, signaling they’re perfectly cooked. Let them cool slightly before dicing into bite-sized pieces to ensure every enchilada bite is packed with tender shrimp.
Step 2: Prepare the Vegetable Filling
Lower the oven temperature to 375°F (190°C) and lightly grease a 9×13-inch baking dish, which will be your casserole vessel. In a large skillet, warm the remaining tablespoon of olive oil over medium heat. Add minced garlic and diced onion and sauté until they soften and become translucent, about 5 minutes. Next, stir in shredded cabbage, grated carrot, fresh baby spinach, chipotle pepper in adobo, dried oregano, and cayenne pepper. Cook for another 1 to 2 minutes until the spinach wilts just enough to blend the flavors beautifully. Finally, fold in the diced roasted shrimp, mixing gently to keep those juicy shrimp intact.
Step 3: Make the Jalapeño Cream Sauce
In a medium saucepan over medium heat, melt the unsalted butter until bubbling. Whisk in the all-purpose flour to create a roux, and cook for 1 to 2 minutes until it turns a light golden color. Gradually add the chicken broth while whisking constantly to avoid lumps. Stir until the mixture thickens slightly and becomes smooth. Remove the saucepan from heat briefly to blend in the sour cream, minced jalapeños, and garlic powder. Return the pan to low heat and simmer gently for about 2 minutes as the sauce thickens to that perfect creamy consistency. Finish by seasoning with salt and freshly ground black pepper, then stir in chopped fresh cilantro for a fresh, vibrant hint.
Step 4: Assemble and Bake the Enchiladas
Warm the corn tortillas to make them pliable and less likely to tear when rolling. Lay each tortilla flat and spoon approximately one-third cup of the shrimp and vegetable mixture down the center. Sprinkle a generous handful of shredded Monterey Jack cheese over the filling. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat until all tortillas are filled and packed snugly side by side. Pour half of the luscious jalapeño cream sauce evenly over the enchiladas, covering them lovingly. Cover the dish with foil and bake for about 20 minutes, until the sauce is bubbling and the tops are a light golden brown. Serve piping hot with the remaining sauce drizzled on top for that extra creamy kick.
How to Serve Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Garnishes
Enhance the dish’s vibrant flavors with fresh garnishes like chopped cilantro leaves, which add a pop of color and fresh herbal brightness. A dollop of sour cream or a squeeze of lime wedges will brighten each bite and balance the spicy sauce. For an extra crunch, thinly sliced radishes or crispy fried onions scattered atop can bring a wonderful contrast in texture.
Side Dishes
Pair these enchiladas with simple sides to balance the meal. Mexican rice or cilantro-lime quinoa complements the sauce beautifully, while a crisp green salad with avocado provides a refreshing counterpoint. Black beans or a tangy corn and tomato salad are also perfect companions, lending earthiness and heartiness without competing with the main flavors.
Creative Ways to Present
For a festive touch, serve the enchiladas family-style on a large platter, spooning extra jalapeño cream sauce all around for dipping. You can also dish them up individually, layering the cheese and sauce to create a visually stunning presentation. For casual gatherings, serve alongside mini bowls of additional toppings like chopped jalapeños, sour cream, and hot sauce to let everyone customize their plates.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe keep wonderfully in an airtight container in the refrigerator for up to 3 days. This makes them an ideal choice for quick, delicious lunches or dinners later in the week.
Freezing
If you want to prepare ahead or save some for longer, these enchiladas freeze beautifully. Assemble and bake them as usual but skip adding the sauce on top before freezing. When ready to enjoy, thaw overnight in the fridge, then pour on the sauce and bake until heated through.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep them moist, for about 15 minutes or until warmed thoroughly. For quicker reheating, the microwave works well—just cover to prevent drying out and stir the sauce midway for even heating.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before roasting to avoid excess moisture that can affect the texture and roasting process.
How spicy is the jalapeño cream sauce?
The sauce has a gentle heat that can be adjusted by using fewer or more jalapeños. It’s creamy enough to balance the spice, so it’s flavorful without being overpowering for most palates.
Can I make this dish vegetarian?
Yes, you can replace the shrimp with roasted vegetables like bell peppers, zucchini, or mushrooms for a delicious vegetarian version that still highlights the wonderful jalapeño cream sauce.
Are corn tortillas better than flour tortillas for enchiladas?
Corn tortillas provide authentic flavor and a slightly firmer texture that holds up well to roasting and the creamy sauce, but you can use flour tortillas if that’s your preference or dietary need.
What can I substitute for Monterey Jack cheese?
Provolone, mozzarella, or a mild cheddar work well as substitutes, providing similar melty texture and mild flavor that won’t overpower the shrimp and sauce.
Final Thoughts
Sharing a plate of Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe is like inviting joy to your table—each bite full of bold flavors, creamy textures, and vibrant freshness. Whether you’re cooking for family, friends, or just treating yourself, this recipe offers a deliciously satisfying experience that’s sure to become a new favorite. Don’t hesitate to dive in and make this delightful dish your own—you’ll be so glad you did!
Print
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Roasted Shrimp Enchiladas with Jalapeño Cream Sauce combine tender roasted shrimp with a flavorful medley of vegetables and spices, wrapped in warm corn tortillas and baked to perfection. Topped with a creamy, spicy jalapeño sauce and melted Monterey Jack cheese, this dish offers a delicious twist on classic enchiladas that is perfect for a family dinner or special occasion.
Ingredients
Shrimp and Vegetables
- 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 onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper in adobo sauce
- ¼ teaspoon dried oregano
- ½ teaspoon cayenne pepper
Enchiladas
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Jalapeño Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeños, seeded and minced
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat and prepare shrimp: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place shrimp on the baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
- Roast shrimp: Roast shrimp for 6–8 minutes until pink, firm, and cooked through. Remove from oven, let cool slightly, then dice into bite-sized pieces.
- Prepare baking dish and sauté vegetables: Reduce oven temperature to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sauté until translucent, about 5 minutes.
- Cook vegetables and combine with shrimp: Add shredded cabbage, grated carrot, baby spinach, chipotle pepper in adobo sauce, dried oregano, and cayenne pepper to skillet. Cook until spinach begins to wilt, about 1–2 minutes. Stir in roasted shrimp, tossing gently to combine.
- Make jalapeño cream sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook until lightly browned, 1–2 minutes. Gradually add chicken broth, whisking constantly until smooth and slightly thickened, about 1–2 minutes more. Stir in sour cream, minced jalapeños, and garlic powder. Simmer until sauce thickens, about 2 minutes.
- Season sauce and finish: Season jalapeño cream sauce with salt and pepper to taste, then remove from heat and stir in chopped fresh cilantro.
- Assemble enchiladas: Lay a warmed tortilla flat and spoon about ⅓ cup of the shrimp and vegetable mixture in the center. Sprinkle with shredded Monterey Jack cheese. Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Add sauce and bake: Pour half of the jalapeño cream sauce evenly over the rolled enchiladas. Cover the baking dish and bake for approximately 20 minutes, until the sauce is bubbly and the top is lightly golden.
- Serve: Serve the enchiladas immediately with the remaining jalapeño cream sauce on the side and garnish with extra chopped cilantro.
Notes
- To make this dish spicier, include the seeds of the jalapeños in the cream sauce.
- Warm tortillas before assembling to prevent cracking when rolling.
- Use fresh shrimp for best flavor, but frozen shrimp thawed and patted dry can also be used.
- Chipotle peppers in adobo sauce add both heat and smokiness; adjust quantity to taste.
- This dish can be prepared a few hours ahead; store assembled but not baked enchiladas in the fridge and bake just before serving.
