Description
These Roasted Shrimp Enchiladas with Jalapeño Cream Sauce are a flavorful Mexican-inspired dish featuring tender roasted shrimp combined with sautéed vegetables and chipotle seasoning, all wrapped in warm corn tortillas, topped with a creamy, spicy jalapeño sauce and melted Monterey Jack cheese. Perfect for a satisfying weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp and Vegetables
- 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
- ¼ teaspoon dried oregano
- ½ teaspoon cayenne pepper
Enchiladas
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Jalapeño Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeños, seeded and minced
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat Oven and Roast Shrimp: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the peeled and deveined shrimp on the sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss gently to coat, then roast for 6–8 minutes until the shrimp turn pink and are cooked through. Remove from the oven, let cool slightly, then dice into bite-sized pieces.
- Prepare Baking Dish: Reduce the oven temperature to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and diced onion, cooking until translucent and fragrant, about 5 minutes.
- Add and Cook Vegetables with Seasonings: Add shredded cabbage, grated carrot, baby spinach, chipotle pepper in adobo sauce, dried oregano, and cayenne pepper to the skillet. Cook, stirring frequently, until spinach starts to wilt, about 1–2 minutes.
- Combine Shrimp with Vegetables: Stir in the roasted diced shrimp into the vegetable mixture and gently toss to combine all the flavors evenly.
- Make the Jalapeño Cream Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook until the mixture turns lightly browned, about 1–2 minutes to form a roux. Gradually whisk in chicken broth, stirring constantly until the sauce is smooth and slightly thickened, approximately 1–2 minutes.
- Finish Sauce: Stir in the sour cream, minced jalapeños, and garlic powder. Simmer the sauce gently for about 2 minutes until it thickens. Season with kosher salt and freshly ground black pepper to taste. Remove from heat and stir in the chopped fresh cilantro.
- Assemble Enchiladas: Lay a warmed corn tortilla flat on a plate. Spoon about ⅓ cup of the shrimp and vegetable mixture into the center, then sprinkle with shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
- Add Sauce and Bake: Pour half of the jalapeño cream sauce evenly over the rolled enchiladas in the baking dish. Cover the dish with foil and bake in the preheated oven at 375°F (190°C) for about 20 minutes, until the sauce is bubbly and the top is lightly golden.
- Serve: Remove the enchiladas from the oven and serve immediately, drizzling with the remaining jalapeño cream sauce and garnishing with extra fresh cilantro if desired.
Notes
- For a spicier dish, leave the seeds in the jalapeños.
- Use gluten-free tortillas to make this dish gluten-free.
- The dish can be prepared ahead up to the assembly stage and refrigerated; bake just before serving.
- Substitute Monterey Jack with a Mexican cheese blend for a different flavor profile.
- To add extra heat, add more chipotle pepper or a pinch of cayenne pepper to the sauce.
