Best 3 Roasted Shrimp Enchiladas With Jalapeno Cream Sauce Recipes

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Roasted Shrimp Enchiladas with Jalapeno Cream Sauce is a mouthwatering and visually stunning dish that seamlessly blends the flavors of the sea with the heat of jalapeno peppers, creating a tantalizing culinary experience. Marinated shrimp, roasted to perfection, are nestled within soft corn tortillas, smothered in a creamy and tangy jalapeno sauce, and baked until golden brown. This extraordinary dish is a celebration of bold flavors and vibrant colors that will transport your taste buds to a fiesta of taste.

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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

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

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

ROASTED SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE RECIPE - (4.1/5)



Roasted Shrimp Enchiladas with Jalapeno Cream Sauce Recipe - (4.1/5) image

Provided by Taraespo

Number Of Ingredients 22

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese
Jalapeno Cream sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
1-2 jalapeños, seeded and minced
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro

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.

Tips:

  • To devein the shrimp, use a sharp knife to make a shallow cut down the center of the back of the shrimp, from head to tail. Remove the black or brown vein from the shrimp. Rinse the shrimp thoroughly and drain them on paper towels.
  • If you don't have roasted shrimp, you can cook them on your own. Preheat your oven to 400 degrees Fahrenheit. Toss the shrimp with olive oil, salt, and pepper, and arrange them on a baking sheet. Roast the shrimp for 10-12 minutes, or until they turn opaque and pink.
  • To make the jalapeno cream sauce, finely chop the jalapenos and reserve 2 tablespoons for garnish. In a medium saucepan, melt the butter over medium heat. Add the shallots and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute. Add the roasted jalapenos and simmer for 5 minutes. Stir in the heavy cream, salt, and pepper. Bring the sauce to a simmer and cook for 10 minutes, or until thickened. Remove the pan from the heat and stir in the sour cream. Set aside.
  • To assemble the enchiladas, preheat the oven to 350 degrees Fahrenheit. Dip each tortilla in the enchilada sauce and place it on a baking dish. Sprinkle some cheese on the bottom of the tortilla. Add some roasted shrimp, cooked chicken, and vegetables. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining cheese. Bake the enchiladas for 25-30 minutes, or until the cheese is melted and bubbly.

Conclusion:

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce are a delicious and easy-to-make Mexican dish that is perfect for any occasion. The roasted shrimp adds a smoky and flavorful twist to the classic enchilada recipe, while the jalapeno cream sauce adds a creamy and spicy kick. These enchiladas are sure to be a hit with your family and friends!

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