Thursday, July 25, 2013

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

Hey foodies, friends, and bloggers! Lately, I've been craving seafood, but what's new? I've also been craving Mexican food. Tonight's recipe combines both of those things into one great meal! It has the zestiness from the jalapeno cream sauce, and the shrimp for the seafood aspect. Honestly, I don't know why I never took a better glance at this recipe before.

This meal takes between 30 to 45 minutes to make, and it serves 3 to 4 people, so it's a nice sized meal. If you have a seafood or shrimp allergy, feel free to check out this classic Cheesy Chicken Enchilada recipe. It still has a zest to it to satisfy those spice lovers out there, but it's safe to eat for those with allergies. Now, I'm going to head into the kitchen and I hope you'll join me. See you there!

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce
Serves 3 to 4

You will need:

  • 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 small onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups Monterey Jack cheese

For the jalapeño cream sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro


  1. Preheat the oven to 400 degrees. 
  2. Line a baking sheet with parchment paper.
  3. Place the shrimp onto the prepared baking sheet. 
  4. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
  5. Place into oven and roast just until pink, firm and cooked through, about 6 to 8 minutes. 
  6. Remove from the oven and let cool before dicing into bite-size pieces.
  7. Reduce the oven temperature to 375 degrees. 
  8. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  9. Heat the remaining 1 tablespoon olive oil in a large skillet. 
  10. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. 
  11. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. 
  12. Cook, stirring occasionally, until the spinach just begins to wilt, about 1 to 2 minutes. 
  13. Add the shrimp and gently toss to combine.
  14. To make the sauce: melt the butter in a large saucepan. 
  15. Whisk in the flour until lightly browned, about 1 to 2 minutes. 
  16. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1 to 2 minutes. 
  17. Stir in the sour cream. 
  18. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes, then season with salt and pepper, to taste. 
  19. Remove from heat and stir in the cilantro.
  20. To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center. 
  21. Sprinkle with cheese. 
  22. Roll the tortilla and place seam side down onto prepared baking dish. 
  23. Repeat with remaining tortillas and shrimp mixture.
  24. Pour half of the jalapeño cream sauce evenly over the top. 
  25. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  26. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
  27. Enjoy!

I'll be back soon. Until, have a great day, and awesome dinner, and happy blogging to all!