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
Scale
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.
