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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Lizzy Bel
[email protected]These enchiladas were amazing! The shrimp was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this recipe again.
Jurmen Obol
[email protected]The enchiladas were a bit too dry for my taste, but the roasted shrimp was delicious. I would try this recipe again with more sauce.
Anih Favour
[email protected]The shrimp enchiladas were delicious! The roasted shrimp was flavorful and the jalapeno cream sauce was creamy and spicy. I would definitely make this recipe again.
Lillian Jones
[email protected]These enchiladas were easy to make and turned out great! The shrimp was cooked perfectly, and the sauce was creamy and flavorful. I will definitely be making this recipe again.
Belle Olguin
[email protected]I'm not a big fan of shrimp, but I really enjoyed these enchiladas. The roasted shrimp was flavorful and juicy, and the jalapeno cream sauce was the perfect complement. I would definitely make this recipe again.
Jane
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The roasted shrimp was cooked perfectly, and the sauce was creamy and flavorful.
Wasfe Hasson
[email protected]I love shrimp enchiladas, and this recipe did not disappoint! The roasted shrimp was a nice touch, and the jalapeno cream sauce was delicious. I will definitely be making this recipe again.
Bendict Archibong
[email protected]These enchiladas were easy to make and so good! I used frozen shrimp and it worked out great. The sauce was creamy and flavorful, and the shrimp was cooked perfectly.
Captain Ashfaq
[email protected]The roasted shrimp and jalapeno cream sauce were both delicious, but I found the enchiladas to be a bit too dry. Next time, I'll add more sauce to the pan before baking.
Liyema Noluthando
[email protected]These shrimp enchiladas were a hit with my family! The roasted shrimp was flavorful and juicy, and the jalapeno cream sauce was the perfect balance of spicy and creamy. I will definitely be making this recipe again.