Preheat oven to 400 deg. Line baking sheet with parchment paper.
Place shrimp onto the sheet. Add 1 Tbl. olive oil, salt and pepper. and
toss to combine. Place into oven and roast until just pink, firm and
cooked through, about 6 to 8 minutes. Remove from oven and let
cool before dicing into bite-sized pieces.
Reduce oven temperature to 375 deg. Lightly oil a 9 X 13 baking dish
or spray Pam. Heat 1 Tbl. oil in a large skillet. Add garlic and onion
and cook, stirring occasionally, about 5 minutes. Add cabbage,
carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring
occasionally, until the spinach just begins to wilt, 1 to 2 minutes. Add
shrimp and gently toss to combine.
To make sauce, melt butter in large saucepan. Whisk in flour until
lightly browned, about 1-2 minutes. Gradually whisk in chicken stock
and cook, whisking constantly, about 1-2 minutes until blended. Stir
in sour cream. Add jalapeños and garlic powder and simmer until the
sauce has thickened, about 2 minutes. Add salt and pepper. Remove
from heat and stir in cilantro.
To assemble, lay tortilla on a flat surface and spoon 1/3 cup of shrimp
mixture into the center. Sprinkle with cheese. Roll tortilla and place
seam side down onto prepared baking dish. Repeat. Pour half of
cream sauce evenly over top. Place into oven and bake, covered, until
lightly golden and bubbly, about 20 minutes. Serve with remaining
cream sauce. Garnish with cilantro.
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