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
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). 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.
