ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE


Smothered in a rich, jalapeño cream sauce, how can you resist these cheesy shrimp enchiladas?\

Author: Chungah - damndelicious

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
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

FOR THE 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 and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to tast
  • 1/4 cup chopped fresh cilantro leaves


DIRECTIONS:
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Visit damndelicious.net for full directions.

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