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Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

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Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Roasted, smothered with a healthy but rich and spicy cream sauce; its healthy comfort food all wrapped up in a nice little package. So find yourself a nice cozy spot on the couch and enjoy this taste bud explosion. You are gonna want seconds…#healthyrecipe #comfortfood beckysbesbites.com

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Roasted, smothered with a healthy but rich and spicy cream sauce; its healthy comfort food all wrapped up in a nice little package.  So find yourself a nice cozy spot on the couch and enjoy this taste bud explosion. You are gonna want seconds…

I had a bag a shrimp that my dad got from the local seafood guy (he delivers fresh seafood to dad’s work on a weekly basis). Dad is willing to buy said seafood if I will cook it for them (and us). I say that is a ‘win-win’ and I am always ready to take that deal!

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce by beckysbestbites.com

So I was starting to come down with a cold and wanted something that cold help to “unclog” my sinuses…I needed something spicy! I also had jalapeños that needed to be harvested on my little porch garden that I have growing….so I did a quick pinterest search for “shrimp jalapeño.”

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce by beckysbestbites.com

I came across this recipe for Roasted Shrimp Enchiladas with Jalapeño Cream Sauce and thought that it was the ticket! My recipe is adapted from the Damn Delicious‘ recipe in this post.

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce by beckysbestbites.com

Here is the recipe for Roasted Shrimp Enchiladas with Jalapeño Cream Sauce:

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
 
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Serves: 8
Ingredients
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil, divided
  • Sea salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced or pressed
  • 1 small yellow, sweet onion, diced
  • 2 cups shredded coleslaw mix with carrots
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1 tsp. fresh spicy oregano
  • ½ teaspoon cayenne pepper
  • 12 (6-inch) whole wheat tortillas, warmed
  • 1 cup Swiss cheese
FOR THE JALAPEÑO CREAM SAUCE
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups chicken broth
  • ¾ cup greek yogurt
  • 2 jalapeños, seeded and minced
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh cilantro
Instructions
  1. Pre-heat oven to 400 F degrees. Line a baking sheet with parchment paper or aluminum foil.
  2. Chop shrimp into bite size pieces. 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.
  3. Reduce oven temperature to 375 degrees F. Lightly oil a 9x13" baking dish or coat with nonstick spray.
  4. 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 cabbage mixture, spinach, 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.
  5. 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 greek yogurt. Add jalapeños and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
  6. To assemble the enchiladas, lay tortilla on a flat surface and spoon ⅓ 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.
  7. Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
  8. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

 

Comments

    • Becky says

      Thank you! My jalapeño plant has been producing like crazy too! That’s where the inspiration for this recipe came from.

    • Becky says

      Thank you Margaret and you can alway reduce the amount or even eliminate the jalapeno, if it’s not for you.

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