Roasted Shrimp Enchiladas with Jalapeņo Cream Sauce by
Ingredients
1 pound medium shrimp, peeled and de-veined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (can also use Tony's seasoning), to taste
2 cloves garlic, minced
1 onion, diced
2 cups shredded spinach
1 carrot, peeled and grated
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 JALAPEŅO CREAM SAUCE
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapeņos, seeded and minced
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves
Instructions
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 spinach, carrot, 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 jalapeņos 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 jalapeņo cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Serve immediately with remaining jalapeņo cream sauce, garnished with cilantro.
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 spinach, carrot, 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 jalapeņos 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 jalapeņo cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Serve immediately with remaining jalapeņo cream sauce, garnished with cilantro.