Shrimp Enchiladas With Jalapeno Cream Sauce Recipe

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Shrimp Enchiladas With Jalapeno Cream Sauce
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Ingredients
21
Count
Nutrition
990
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
  2. 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.
  3. 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.
  4. Steam the tortillas.
  5. 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.
  6. 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.
  7. To Make Jalapeno Cream Sauce:.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 989.75 Kcal (4144 kJ)
Calories from fat 534.44 Kcal
% Daily Value*
Total Fat 59.38g 91%
Cholesterol 382.59mg 128%
Sodium 2242.16mg 93%
Potassium 719.66mg 15%
Total Carbs 48.98g 16%
Sugars 4.94g 20%
Dietary Fiber 7.46g 30%
Protein 66.71g 133%
Vitamin C 33.2mg 55%
Vitamin A 1.7mg 57%
Iron 2.7mg 15%
Calcium 1394.4mg 139%
Amount Per 100 g
Calories 170.97 Kcal (716 kJ)
Calories from fat 92.32 Kcal
% Daily Value*
Total Fat 10.26g 91%
Cholesterol 66.09mg 128%
Sodium 387.32mg 93%
Potassium 124.32mg 15%
Total Carbs 8.46g 16%
Sugars 0.85g 20%
Dietary Fiber 1.29g 30%
Protein 11.52g 133%
Vitamin C 5.7mg 55%
Vitamin A 0.3mg 57%
Iron 0.5mg 15%
Calcium 240.9mg 139%

* 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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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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