Why You’ll Love This Recipe
This recipe offers a perfect blend of smoky, spicy, and creamy flavors wrapped in warm corn tortillas. Roasting the shrimp brings out their natural sweetness and adds a delightful texture, while the jalapeño cream sauce adds a smooth, spicy kick that ties everything together. The combination of fresh vegetables with chipotle and cayenne pepper makes this a colorful, healthy, and flavorful meal. Plus, it’s baked to bubbly perfection, making it an impressive yet approachable dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
For the 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
Directions
Step 1: Roast the 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 for 6–8 minutes, until shrimp are pink, firm, and cooked through. Remove and let cool, then dice into bite-sized pieces.
Step 2: Prepare the Filling
- 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 garlic and onion and cook until translucent, about 5 minutes.
- Add cabbage, carrot, spinach, chipotle pepper, oregano, and cayenne pepper. Cook until spinach begins to wilt, about 1–2 minutes.
- Stir in roasted shrimp and toss gently to combine.
Step 3: Make the Jalapeño Cream Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1–2 minutes.
- Gradually whisk in chicken broth, stirring constantly until smooth and slightly thickened, about 1–2 minutes.
- Stir in sour cream, jalapeños, and garlic powder. Simmer until sauce thickens, about 2 minutes.
- Season with salt and pepper to taste, then remove from heat and stir in chopped cilantro.
Step 4: Assemble the Enchiladas
- Lay a warmed tortilla flat and spoon about ⅓ cup of the shrimp mixture in the center. Sprinkle with cheese.
- Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour half of the jalapeño cream sauce evenly over the rolled enchiladas.
Step 5: Bake and Serve
- Cover the baking dish and bake for about 20 minutes, until the sauce is bubbly and the top is lightly golden.
- Serve immediately with the remaining jalapeño cream sauce and garnish with extra cilantro.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Variations
- Add corn: Mix fresh or roasted corn kernels into the shrimp filling for added sweetness and texture.
- Make it vegetarian: Substitute shrimp with roasted vegetables like zucchini, bell peppers, and mushrooms.
- Spice level: Leave the seeds in the jalapeños or add extra chipotle for more heat.
- Cheese options: Swap Monterey Jack for cheddar or a Mexican cheese blend.
- Tortilla choice: Use flour tortillas if preferred for a softer texture.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) covered for 15–20 minutes or until warmed through.
- The jalapeño cream sauce can be reheated gently on the stove or in the microwave and drizzled over enchiladas when serving.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can assemble the enchiladas a few hours ahead, cover, and refrigerate before baking.
Can I freeze these enchiladas?
Yes, freeze assembled but unbaked enchiladas in a covered dish for up to 2 months. Thaw overnight in the fridge before baking.
How spicy is the jalapeño cream sauce?
The sauce has a mild to moderate heat; remove seeds from jalapeños to reduce spice or add more for extra kick.
Can I use frozen shrimp?
Yes, thaw and pat dry thoroughly before roasting to ensure the best texture.
What can I use instead of chipotle in adobo?
Smoked paprika or regular chili powder can be used but will alter the smoky flavor slightly.
Can I make this dish dairy-free?
Use dairy-free sour cream and butter substitutes to make the sauce dairy-free.
What sides go well with these enchiladas?
Serve with Mexican rice, black beans, or a fresh avocado salad.
How do I warm the tortillas without drying them out?
Wrap tortillas in a damp paper towel and microwave for 30–45 seconds or warm on a skillet briefly.
Can I use canned jalapeños?
Fresh jalapeños are preferred for flavor and texture, but canned can be used in a pinch.
How do I prevent the enchiladas from getting soggy?
Make sure to warm tortillas properly and avoid overfilling to keep them from becoming too soft.
Conclusion
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce offer a delightful combination of smoky, spicy, and creamy flavors with tender shrimp and fresh vegetables. This recipe is both impressive and approachable, perfect for a special dinner or casual weeknight meal. With its rich sauce and satisfying filling, it’s sure to become a favorite for seafood lovers looking for a flavorful twist on classic enchiladas.
Print
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Roasted Shrimp Enchiladas smothered in a rich, creamy jalapeño sauce with tender roasted shrimp, sautéed vegetables, and melted Monterey Jack cheese. A flavorful and satisfying twist on classic enchiladas.
Ingredients
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
12 6-inch corn tortillas, warmed
2 cups shredded Monterey Jack cheese
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 (for sauce)
¼ cup chopped fresh cilantro leaves
Instructions
- 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 for 6–8 minutes until shrimp are pink, firm, and cooked through. Remove and let cool, then dice into bite-sized pieces.
- 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 garlic and onion and cook until translucent, about 5 minutes.
- Add cabbage, carrot, spinach, chipotle pepper, oregano, and cayenne pepper. Cook until spinach begins to wilt, about 1–2 minutes.
- Stir in roasted shrimp and toss gently to combine.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned, about 1–2 minutes.
- Gradually whisk in chicken broth, stirring constantly until smooth and slightly thickened, about 1–2 minutes.
- Stir in sour cream, jalapeños, and garlic powder. Simmer until sauce thickens, about 2 minutes.
- Season with salt and pepper to taste, then remove from heat and stir in chopped cilantro.
- Lay a warmed tortilla flat and spoon about ⅓ cup of the shrimp mixture in the center. Sprinkle with cheese.
- Roll the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour half of the jalapeño cream sauce evenly over the rolled enchiladas.
- Cover the baking dish and bake for about 20 minutes, until sauce is bubbly and top is lightly golden.
- Serve immediately with remaining jalapeño cream sauce and garnish with extra cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) covered for 15–20 minutes or until warmed through.
Reheat jalapeño cream sauce gently on stove or microwave and drizzle over enchiladas before serving.
Add fresh or roasted corn kernels to the shrimp filling for extra sweetness and texture.
Substitute shrimp with roasted vegetables for a vegetarian version.
Leave jalapeño seeds in the sauce to increase spice level or add extra chipotle for more heat.
Use flour tortillas for a softer texture if preferred.
Warm tortillas wrapped in a damp paper towel to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
