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This has to be one of my favorite dishes I’ve made in a while! It freezes well too if you want to make a big batch. The only change I made was we grilled the shrimp instead of roasting them just to kick up the flavor, but for once I can say it won’t make a difference, because this dish packs the flavor. I can’t wait to make this again!

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

(Adapted from Damn Delicious)


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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


For the jalapeño cream sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

3/4 cup sour cream

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


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. (I grilled mine.)


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.


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Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne.


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Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes.


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Add shrimp and gently toss to combine.


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To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes.


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Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes.


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Stir in sour cream.


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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.


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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.


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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.


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Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

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Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

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