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Roasted Shrimp Enchiladas With Jalapeno Cream Sauce Recipe

Roasted Shrimp Enchiladas With Jalapeno Cream Sauce Recipe

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Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

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Ingredients:

Serving

1 lb medium shrimp, peeled and deveined
2 tbsp 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 tbsp chipotle peppers , in adobo sauce
1/4 tsp oregano
1/2 tsp cayenne pepper
12 corn tortillas, warmed
2 cups monterey jack cheese
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapenos, seeded and minced
1/2 tsp garlic powder
kosher salt & freshly ground black pepper , to taste
1/4 cup chopped fresh cilantro

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	787.11 Kcal (3295 kJ)
Calories from fat	461.36 Kcal
		% Daily Value*
Total Fat	51.26g	79%
Cholesterol	134.49mg	45%
Sodium	1598.6mg	67%
Potassium	525.63mg	11%
Total Carbs	53.51g	18%
Sugars	3.17g	13%
Dietary Fiber	5.77g	23%
Protein	30.75g	61%
Vitamin C	24.8mg	41%
Vitamin A	0.9mg	31%
Iron	1.8mg	10%
Calcium	732mg	73%

Amount Per 100 g
Calories	210.55 Kcal (882 kJ)
Calories from fat	123.41 Kcal
		% Daily Value*
Total Fat	13.71g	79%
Cholesterol	35.97mg	45%
Sodium	427.62mg	67%
Potassium	140.6mg	11%
Total Carbs	14.31g	18%
Sugars	0.85g	13%
Dietary Fiber	1.54g	23%
Protein	8.22g	61%
Vitamin C	6.6mg	41%
Vitamin A	0.3mg	31%
Iron	0.5mg	10%
Calcium	195.8mg	73%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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