If you’re craving a dish that’s bursting with vibrant flavors and a delightful kick, then let me introduce you to this incredible Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe. Combining tender, perfectly roasted shrimp with a colorful medley of veggies and a luxuriously creamy sauce infused with jalapeños, this recipe promises a mouthwatering experience that’s both satisfying and exciting. It’s the kind of meal that will quickly become your go-to whenever you want something comforting but with a bold twist!
Ingredients You’ll Need
Every ingredient in this Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe plays a starring role in creating a harmonious balance of flavor, texture, and color. From the juicy shrimp to the smoky chipotle and the fresh cilantro, these essentials come together in the most effortless way to give you a dish worth savoring.
- Medium shrimp (1 pound): Peeled and deveined, these provide the perfect tender, protein-packed base for the enchiladas.
- Olive oil (2 tablespoons, divided): Used to roast the shrimp and sauté aromatics for depth and richness.
- Kosher salt and freshly ground black pepper: Essential seasonings that enhance every flavor component.
- Garlic (2 cloves, minced): Adds a warm aromatic foundation throughout the dish.
- Onion (1, diced): Brings natural sweetness and complexity to the filling.
- Green cabbage (2 cups shredded): Adds crunch and a refreshing bite.
- Carrot (1, peeled and grated): Brightens the filling with a touch of sweetness and vibrant color.
- Baby spinach (3 cups): Softens into a tender, nutrient-rich green boost.
- Chipotle pepper in adobo sauce (2 tablespoons): Brings a smoky, spicy depth that awakens the palate.
- Dried oregano (¼ teaspoon): Adds a fragrant herbal note.
- Cayenne pepper (½ teaspoon): Offers an extra punch of heat for those who like it spicy.
- Corn tortillas (12, 6-inch, warmed): The perfect vehicle for wrapping all the delicious filling.
- Monterey Jack cheese (2 cups shredded): Melts beautifully for creamy, cheesy goodness inside every roll.
- Unsalted butter (2 tablespoons): Used to create the base of the jalapeño cream sauce.
- All-purpose flour (2 tablespoons): Helps thicken the sauce for a luscious texture.
- Chicken broth (1½ cups): Adds savory depth to the sauce.
- Sour cream (¾ cup): Gives the sauce its rich, tangy creaminess.
- Jalapeños (2, seeded and minced): The star of the sauce that brings a fresh, spicy zip.
- Garlic powder (½ teaspoon): Enhances the sauce’s flavor with subtle garlicky warmth.
- Fresh cilantro leaves (¼ cup chopped): Added at the end for a bright, herbal finish.
How to Make Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Step 1: Roast the Shrimp
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Toss the shrimp with olive oil, salt, and pepper so they get perfectly seasoned. Roasting them quickly until they turn pink and firm ensures they stay juicy and tender, which is key for those delightful bites inside your enchiladas.
Step 2: Prepare the Vegetable Filling
Lower the oven temp to 375°F and lightly oil a 9×13-inch baking dish. Meanwhile, in a large skillet, sauté garlic and onion in olive oil until translucent—this step releases a sweet, aromatic base. Add in the shredded cabbage, grated carrot, and spinach along with smoky chipotle, oregano, and cayenne. Cooking the greens just until spinach wilts preserves their fresh texture and bright color.
Step 3: Combine Shrimp and Veggies
Dice the roasted shrimp into bite-sized pieces and fold them gently into the sautéed vegetable mixture. This blend will create a beautifully balanced filling, with spicy heat, crunch, and savory shrimp all mingling together.
Step 4: Make the Jalapeño Cream Sauce
In a saucepan, melt butter and whisk in flour, cooking until it’s lightly browned. Gradually add chicken broth, whisking constantly to form a smooth base. Stir in sour cream, minced jalapeños, and garlic powder, letting the sauce thicken gently. Season with salt, pepper, and finish with fresh cilantro for a creamy, spicy sauce that elevates the entire dish.
Step 5: Assemble and Bake the Enchiladas
Lay each warmed tortilla flat, spoon about one-third cup of the shrimp and veggie filling in the center, and sprinkle with shredded cheese. Roll tortillas tightly and place seam side down in the baking dish. Pour half of the jalapeño cream sauce over the rolls, then cover and bake for 20 minutes until the sauce bubbles and tops turn lightly golden. Prepare for a taste sensation!
How to Serve Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Garnishes
Fresh garnishes amplify flavor and presentation—sprinkle chopped cilantro for a fresh herbal pop and a dollop of sour cream for cooling balance. Thin slices of jalapeño or a squeeze of lime juice add brightness and fun color contrasts.
Side Dishes
These enchiladas pair wonderfully with simple side dishes. Think Mexican-style rice to soak up every bit of sauce, or a crisp green salad to refresh the palate. Black beans or grilled corn complement the smoky and spicy layers perfectly.
Creative Ways to Present
For a festive twist, serve individual enchilada stacks with layers of filling and sauce on small plates, topped with cheese and broiled until bubbly. Or, turn this recipe into enchilada bowls over quinoa or cauliflower rice for a gluten-free alternative that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate helps preserve the texture of the tortillas if you want to avoid sogginess.
Freezing
You can freeze the assembled enchiladas (without sauce) in a freezer-safe dish, covered tightly with foil, for up to 2 months. Thaw overnight in the fridge before baking, then add sauce fresh for best results.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, until warmed through—usually about 15-20 minutes. Add extra jalapeño cream sauce on top when serving to freshen up all those bold flavors.
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 which can affect the texture.
How spicy is the jalapeño cream sauce?
The sauce has a pleasant heat that you can control by adjusting the amount of jalapeños used. Removing the seeds reduces the spiciness for a milder touch.
Can this recipe be made dairy-free?
Yes, swap sour cream for a dairy-free yogurt or cashew cream, and use vegan cheese or omit it altogether. The sauce will still be deliciously creamy and flavorful.
Is it necessary to warm the tortillas before assembling?
Warming the tortillas makes them more pliable and helps prevent cracking when rolled, ensuring your enchiladas hold together beautifully during baking.
Can I prepare the filling a day ahead?
Definitely. Preparing the filling in advance lets the flavors meld together even more. Just store it in the fridge and assemble with tortillas shortly before baking.
Final Thoughts
This Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe is a delightful celebration of textures, colors, and flavors that’s sure to impress everyone at your table. It’s comforting yet exciting, simple to prepare but packed with layers of deliciousness. I encourage you to give it a try soon—you might just find yourself reaching for it whenever you want a truly special meal that feels like a warm, tasty hug!
Print
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Roasted Shrimp Enchiladas with Jalapeño Cream Sauce offer a flavorful and satisfying meal combining tender roasted shrimp, sautéed vegetables, and a spicy, creamy jalapeño sauce. Wrapped in warm corn tortillas and baked to perfection with melted Monterey Jack cheese, this dish is a perfect fusion of smoky chipotle heat and fresh cilantro brightness, ideal for a comforting family dinner.
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). Line a baking sheet with parchment paper. Place shrimp on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss gently to coat.
- Roast Shrimp: Roast the shrimp for 6–8 minutes until pink, firm, and cooked through. Remove from the oven, let cool slightly, then dice into bite-sized pieces.
- Prepare Baking Dish and 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; cook until translucent, about 5 minutes.
- Sauté Vegetables: Add shredded cabbage, grated carrot, baby spinach, chipotle pepper in adobo sauce, dried oregano, and cayenne pepper to the skillet. Cook for 1–2 minutes until spinach begins to wilt.
- Combine Shrimp with Vegetables: Stir in the roasted shrimp and toss gently to combine all ingredients evenly.
- Make Jalapeño Cream Sauce – Roux: In a saucepan over medium heat, melt the unsalted butter. Whisk in all-purpose flour and cook until lightly browned, about 1–2 minutes.
- Make Sauce Base: Gradually whisk in chicken broth, stirring constantly until the mixture is smooth and slightly thickened, about 1–2 minutes.
- Add Cream and Jalapeños: Stir in sour cream, minced jalapeños, and garlic powder. Simmer the sauce until it thickens, about 2 minutes. Season with salt and pepper to taste, then remove from heat and stir in chopped fresh cilantro leaves.
- Assemble Enchiladas: Lay a warmed tortilla flat. Spoon about ⅓ cup of the shrimp mixture into the center of the tortilla and sprinkle with shredded Monterey Jack cheese.
- Roll and Place in Dish: 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 with foil.
- Bake Enchiladas: Bake in the preheated oven for about 20 minutes until the sauce is bubbly and the top is lightly golden.
- Serve: Remove from oven and serve immediately with the remaining jalapeño cream sauce on the side. Garnish with extra fresh cilantro.
Notes
- Make sure to warm the corn tortillas before assembling to prevent tearing.
- Adjust the amount of jalapeños in the cream sauce if you prefer it milder or spicier.
- Use fresh cilantro for garnish to enhance the flavor and add freshness.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to preserve texture.
- For a vegetarian option, substitute shrimp with sautéed mushrooms or roasted vegetables.
