Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
  • 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 chopped 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

Jalapeo cream sauce

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


  • Preheat oven to 400F.
  • Mix shrimp with 1 tablespoon olive oil, salt and pepper to taste, and spread on parchment paper-lined baking sheet. Place in oven and roast; just until pink, firm and cooked through. Remove from oven and cool, then dice to bite-size pieces.
  • Reduce oven temperature to 375F.
  • Heat remaining tablespoon olive oil in large skillet, saut onion and garlic several minutes, then add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and combine.
  • To make the sauce, melt butter in a large saucepan and continue to heat while whisking in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeos and garlic powder; simmer until the sauce has thickened. Remove from heat and stir in cilantro.
  • Fill tortillas with 1/3 cup of shrimp-veggie mixture and sprinkle with cheese. Roll the tortilla and place seam side down in lightly-oiled 9x13 baking dish.
  • Pour half the jalapeo cream sauce evenly over the top. Place in oven and bake covered about 20 minutes, until lightly golden and bubbly.
  • Serve immediately with remaining jalapeo cream sauce, garnished with cilantro.