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
f-a@hotmail.comI would definitely make these enchiladas again. They were a big hit with my family.
vincent osei
osei_vincent97@yahoo.comThese enchiladas were a bit bland for my taste.
Malacho Collins
malachocollins65@yahoo.comI'm not a big fan of Mexican food, but I really enjoyed these enchiladas.
Dilhani Ayesha
ad@aol.comThese enchiladas were a bit too time-consuming to make, but they were worth it. They were delicious!
Allah nazar khan Nazar khan
k-a@gmail.comThe roasted shrimp were a bit dry, but the jalapeno cream sauce helped to make up for it.
Soniya Rai
r.s84@hotmail.comI made these enchiladas for a potluck and they were a big hit. I will definitely be making them again.
Rushana bergman
bergman-rushana95@yahoo.comI had some trouble finding roasted shrimp, so I used cooked shrimp instead. The enchiladas still turned out great.
Hk Shakil
hk_shakil82@hotmail.comThe enchiladas were a bit too spicy for me, but my husband loved them.
Megs Fales
megsf@yahoo.comI thought the roasted shrimp were a bit overcooked, but the jalapeno cream sauce was delicious.
Ramesh Kholi
kholir79@yahoo.comThese enchiladas were easy to make and they turned out great! I will definitely be making them again.
Michael Monroe
m_monroe87@hotmail.co.ukI'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
gamaradine.l77@yahoo.comThe flavors in this dish were amazing! The roasted shrimp and jalapeno cream sauce were a perfect match.
Victor Nthakomwa
n.v@hotmail.comI made these enchiladas for a party and they were a huge success! Everyone loved them.
Beza werk Andu alem
a45@hotmail.comThe 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
jarbab@hotmail.frThese enchiladas were a hit! The roasted shrimp and jalapeno cream sauce were a delicious combination. I will definitely be making these again.