Roasted Shrimp Enchiladas
Bursting with bold flavors, succulent shrimp are roasted and added to a zesty filling of veggies and spices then wrapped in tortillas and smothered in a rich sour cream sauce and baked until golden and bubbly.
Ingredients
- 1 lb medium shrimp
- salt and pepper to taste
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and diced
- 3 cups baby spinach
- 2 Tbsp chipotle peppers in adobo sauce
- ¼ tsp oregano
- ½ tsp ground cayenne pepper
- 12 6-inch flour or corn tortillas, warmed, Alice prefers corn
- 2 cups shredded Monterey jack cheese
Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeño peppers, seeded, minced
- ½ tsp garlic powder
- salt and pepper to taste
- ¼ cup cilantro
Instructions
Filling
- Heat oven to 400℉. 1. Line baking sheet with parchment paper, add shrimp onto sheet with olive oil, salt and pepper – gently toss to combine. Roast until pink, firm, and cooked through (6-8 minutes).
- Cool shrimp, dice into bite-sized pieces.
- Reduce oven to 375℉ – lightly oil 9x13 baking dish.
- Heat skillet and oil – add garlic and onion, cook until translucent (about 5 minutes on low). Add carrots, spinach, cabbage, chipotle pepper, oregano, cayenne. Cook, stir until spinach wilts.
- Add shrimp, stir.
Sauce
- In another skillet, melt butter, whisk in flour until lightly browned. Add stock and cook, whisking constantly. Stir in sour cream. Add jalapenos and garlic powder. Simmer until sauce is thickened. Add salt and pepper (to taste).
- Remove from heat, add cilantro.
Assemble the Enchiladas
- Warm tortillas in skillet. Add your filling to each tortilla, roll each one and put into 9x13 pan.
- Pour cream sauce over top. Cover with cheese. Bake in oven at 375℉ for about 20 minutes.
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All text and images © Staci Mergenthal • Random Sweets
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