ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE RECIPE - (4.1/5)
Provided by Taraespo
Number Of Ingredients 22
Steps:
- 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 cabbage, carrot, 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. 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 jalapeños 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 jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro. I served with a light salad - baby greens, lots of cilantro, tomatoes and dressed it with olive oil, lemon juice, salt and pepper.
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Alessandro Fata
[email protected]I would definitely make these enchiladas again. They were a big hit with my family.
vincent osei
[email protected]These enchiladas were a bit bland for my taste.
Malacho Collins
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these enchiladas.
Dilhani Ayesha
[email protected]These enchiladas were a bit too time-consuming to make, but they were worth it. They were delicious!
Allah nazar khan Nazar khan
[email protected]The roasted shrimp were a bit dry, but the jalapeno cream sauce helped to make up for it.
Soniya Rai
[email protected]I made these enchiladas for a potluck and they were a big hit. I will definitely be making them again.
Rushana bergman
[email protected]I had some trouble finding roasted shrimp, so I used cooked shrimp instead. The enchiladas still turned out great.
Hk Shakil
[email protected]The enchiladas were a bit too spicy for me, but my husband loved them.
Megs Fales
[email protected]I thought the roasted shrimp were a bit overcooked, but the jalapeno cream sauce was delicious.
Ramesh Kholi
[email protected]These enchiladas were easy to make and they turned out great! I will definitely be making them again.
Michael Monroe
[email protected]I'm not a big fan of shrimp, but I really enjoyed these enchiladas. The jalapeno cream sauce was the perfect complement to the shrimp.
Gamaradine luotfi
[email protected]The flavors in this dish were amazing! The roasted shrimp and jalapeno cream sauce were a perfect match.
Victor Nthakomwa
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Beza werk Andu alem
[email protected]The roasted shrimp were perfectly cooked and the jalapeno cream sauce was creamy and flavorful. The enchiladas were a bit messy to eat, but they were worth it.
Arbab Junaid
[email protected]These enchiladas were a hit! The roasted shrimp and jalapeno cream sauce were a delicious combination. I will definitely be making these again.