Roasted Shrimp Enchiladas w/ Jalapeno Cream Sauce

Three things about me that have changed over the course of....about a year: I have found a new love for enchiladas (I use to loathe them!!!), I crave shrimp tacos over my usual burger when me and hubby dine out, and the tiniest mention of cilantro no longer makes me run the other way. 

This recipe is much different than any other enchilada I have ever had (I haven't had many, but I have only really heard of  the basic red sauce/white sauce chicken variety...) The shrimp is mixed with a mixture of cabbage and carrots, which remind me of the coleslaw usually found in shrimp tacos. The creamy jalapeno sauce over the top adds the perfect amount of spice...you will want an ice cold glass of milk to go along with this dinner, but it is well worth it! A hint of cilantro, and you feel like you are at a beach-side cantina restaurant. 

I found this great recipe while scrolling Pinterest (of course). It's from Damn Delicious. You can find the original post along with great step-by-step photos here. I'm sure you will enjoy this recipe as much as my family has!

Roasted Shrimp Enchiladas w/ Jalapeno Cream Sauce

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
 salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage... (I used coleslaw mix)
1 carrot, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) flour tortillas
2 cups Monterey Jack cheese


Jalapeno Cream Sauce:

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

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

In a medium bowl, toss together 1 tbsp olive oil with salt and pepper to taste. With a slotted spoon, place shrimp over parchment paper.

Put into the oven and roast about 6-8 minutes, until cooked through. Remove from oven and let cool before chopping them.

Reduce the oven temperature to 375º. Coat a 9x13" baking dish with cooking spray. Heat remaining 1 tbsp olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage/coleslaw mix, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Mix in the shrimp.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned and smooth. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Add the sour cream, jalapenos & 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 the cilantro.

To assemble: Lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla up and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeno cream sauce evenly over the top. Bake, covered until lightly golden and bubbly, about 20 minutes.

Serve with remaining jalapeno cream sauce.