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
