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Roasted Shrimp Enchiladas

Yields6 Servings

Delicious seafood twist to a classic recipe.

 1 lb medium shrimp, peeled
 2 tbsp olive oil, divided
 Kosher Salt and ground pepper
 2 cloves garlic, minced
 1 small onion, diced
 2 cups shredded green cabbage
 1 carrot, peeled and grated
 3 cups baby spinach
 2 tbsp chipotle pepper, in adobo sauce
 ¼ tsp oregano
 ½ tsp cayenne pepper
 12 (6-inch) corn tortillas, warmed
 2 cups Monterey Jack cheese
JalapeƱo Cream Sauce
 2 tbsp unsalted butter
 2 tbsp all-purpose flour
 1 ½ cups chicken broth
 ¾ cup sour cream
 2 jalapenos, seeded and minced
 ½ teaspoon garlic powder
 Salt and pepper
 ¼ cup chopped fresh cilantro

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.


Place shrimp on the prepared baking sheet. Add 1 tablespoon olive oil, salt, and pepper, and toss gently to combine. Place into oven and roast just until pink, firm, and cook through (about 6-8 minutes.) Remove from oven and let cool before dicing into bite-sized pieces.


Reduce oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.


Heat remaining 1 tablespoon olive oil in 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 begins to wilt (1-2 minutes.)


Add shrimp and gently toss to combine.


Melt the butter in a large saucepan.


Whisk in flour until lightly browned (1-2 minutes.) Whisk in chicken stock and cook, whisking constantly (1-2 minutes.)


Stir in sour cream.


Add jalapenos and garlic powder and simmer until sauce thickens (about 2 minutes.)


Season with salt and pepper. Remove from heat and stir in cilantro.

Nutrition Facts

Servings 6