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Shrimp Enchiladas with Jalapeno Cream Sauce Recipe


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     Shrimp Enchiladas with Jalapeno Cream Sauce

Category   Entrees - Maindishes
Sub Category   None

1 lb medium raw shrimp, peeled and deveined
2 Tbl olive oil, divided
salt and pepper to taste
2 cloves garlic, minced
1 onion, diced
2 Cups shredded green cabbage,
3 Cups baby spinach (a little too much)
2 Tbl. chipotle pepper in adobo sauce
1/4 tsp.oregano
1/2 tsp.. cayenne pepper
12 (6 inch) flour tortillas, warmed
2 Cups shredded Monterey Jack cheese
1 carrot, peeled and grated
Jalapeño Cream Sauce -
2 Tbl. unsalted butter, 1/2 tsp, garlic powder
2 Tbl. flour
1-1/2 Cups chicken broth, 3/4 Cup sour cream
2 jalapeños, seeded and minced, 1/4 cup cilantro

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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