Best 2 Roasted Shrimp Enchiladas With Jalapeno Cream Sauce Recipes

Embark on a culinary journey with our enticing Roasted Shrimp Enchiladas, a symphony of flavors that will tantalize your taste buds. These enchiladas feature succulent roasted shrimp, enveloped in a tender corn tortilla, and bathed in a creamy and piquant jalapeño sauce. Each bite offers a harmonious blend of smoky, tangy, and slightly spicy notes, leaving you craving more.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce: A Culinary Treat to Remember

Savor the delectable Roasted Shrimp Enchiladas, where succulent shrimp, roasted to perfection, takes center stage. Wrapped in soft corn tortillas, these enchiladas are adorned with a creamy and tangy jalapeño cream sauce, adding a touch of heat and smokiness. The harmonious fusion of flavors and textures creates a culinary masterpiece that is both satisfying and unforgettable.

In addition to the main recipe, this article offers a collection of complementary recipes to elevate your culinary experience. Treat yourself to the Avocado Salsa Verde, a vibrant and refreshing salsa that adds a burst of freshness and tang to your enchiladas. The Jalapeño Cream Sauce is a versatile sauce that can be used as a dip or as a flavorful topping for various dishes. And for those who crave a bit of crunch, the Pickled Red Onions add a delightful contrast of texture and acidity to your meal.

With detailed instructions and helpful tips, this article ensures that you can recreate these culinary gems in the comfort of your own kitchen. Indulge in the roasted shrimp enchiladas with jalapeño cream sauce, embrace the vibrancy of the avocado salsa verde, experiment with the versatility of the jalapeño cream sauce, and add a touch of zest with the pickled red onions. Prepare to impress your family and friends with a feast that will leave them craving more.

Let's cook with our recipes!

SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE

Shrimp Enchiladas With Jalapeno Cream Sauce image

Make and share this Shrimp Enchiladas With Jalapeno Cream Sauce recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb peeled devined shrimp
2 garlic cloves, minced
1 small onion, peeled and finely chopped
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups fresh baby spinach leaves
salt
1 teaspoon dried chipotle powder, divided
1/4 teaspoon oregano
1 dash cayenne pepper
12 (6 inch) corn tortillas (may sub flour tortillas)
2 -3 cups monterey jack cheese
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro (to taste)

Steps:

To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
Steam the tortillas.
To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
To Make Jalapeno Cream Sauce:.
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

Nutrition Facts : Calories 645.8, Fat 35.5, SaturatedFat 20.1, Cholesterol 230.9, Sodium 1680.9, Carbohydrate 45.6, Fiber 7.2, Sugar 5.6, Protein 38.3

ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE

Roasted Shrimp Enchiladas With Jalapeno Cream Sauce image

Taken from the Damn Delicious blog. DH can't get enough of this. He makes himself sick on these when I make them because he can't stop eating them!! Adjust spices if you like it spicier... This is only a medium spice as written. I use flour tortillas instead of corn and never use the cilantro because we don't like it. I also never have leftover sauce - I pour it all on top before putting in the oven.

Provided by piranhabriana

Categories Mexican

Time 1h20m

Yield 1 9x13 pan, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
kosher salt & freshly ground black pepper, to taste
2 garlic cloves, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups Baby Spinach
2 tablespoons chipotle peppers, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 corn tortillas, warmed
2 cups monterey jack cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 teaspoon garlic powder
kosher salt & freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the 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 the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
To assemble the enchiladas, lay the 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.

Nutrition Facts : Calories 708, Fat 42.2, SaturatedFat 21, Cholesterol 231.2, Sodium 1331.8, Carbohydrate 46.2, Fiber 7.4, Sugar 6.2, Protein 38.4

Tips:

For a smokier flavor, roast the shrimp in a cast-iron skillet instead of a baking sheet.
If you don't have a grill, you can also roast the shrimp in the oven at 400 degrees Fahrenheit for 10-12 minutes, or until cooked through.
To make the enchiladas ahead of time, assemble them and then refrigerate them for up to 24 hours before baking.
To freeze the enchiladas, assemble them and then wrap them tightly in plastic wrap and freeze for up to 3 months. When you're ready to serve, thaw the enchiladas overnight in the refrigerator and then bake them according to the recipe instructions.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.

Conclusion:

Roasted shrimp enchiladas with jalapeño cream sauce is a delicious and easy-to-make dish that is perfect for any occasion. The roasted shrimp adds a smoky flavor to the enchiladas, while the jalapeño cream sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.