This recipe turned out to be such a wonderful surprise. I made these on a whim last night for dinner, and my husband and I both agreed that these enchiladas made it into the top five of our all-time favorite things I have ever made.
I controlled the heat on these a few ways (noted below) as we don't like really spicy food. The result was just enough kick for flavor without an overpowering amount of spice.
I can't say enough how delicious these are, and the really great thing is, the filling isn't full of cheese or a heavy sauce, it's light and just so tasty.
I added the Guacamole Rice as a side and it was perfect also. All in all, a perfect Mexican dinner that we will definitely be repeating in the future.
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
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 small onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce (I only added the sauce from this, none of the actual peppers-this controlled the heat)
- 1/4 teaspoon oregano
- 1/2 teaspoon cayenne pepper (I didn't add this to keep the recipe mild)
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese
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 & minced (I used the canned chopped versions of these, they worked great!)
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Directions:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
- Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. 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 gently toss to combine.
- To make the sauce, melt butter in a large saucepan. Whisk 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 jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
- Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
Guacamole Rice
Ingredients:
- 1 ripe avocado, pitted, peeled and diced (I added a second avacado--this is really personal preference)
- Juice of 1-1/2 limes
- 1/4 teaspoon kosher salt
- 3 cups cooked white or brown rice, quinoa, barley or couscous
- 1 garlic clove, crushed with press, or minced and ground into a paste
- 1 Roma tomato, diced
- 1/2 jalapeño pepper, seeded and minced (I only add some of the seeds to the dish. Do as you please.)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
Directions:
- In a medium bowl, mash together avocado, lime juice and salt. Add remaining ingredients, toss to combine well. Serve warm or cold.
