Wednesday, August 8, 2012

Shrimp Enchiladas with Jalapeno Cream Sauce


I made these Enchiladas for dinner last night,  and ladies it was off the hizzy good.  Like for real.   I will be making these beautiful babies many more times.  As type I am contemplating eating one for breakfast, they were that good.

I will be honest though, it was not a quick meal to make.  It took me awhile to cook and assemble the enchiladas because there are 4 steps: roasting the shrimp, cutting and cooking the veggies, making the jalapeno sauce, and then assembling the enchiladas.   But it is so worth the time.   Best part is it is packed full of fresh veggies and shrimp,  so I like to think it is the healthy Enchilada version, minus the jalapeno cream sauce- which by the way is the best part.  I was literally licking the pan and spoon after I made the sauce it is so tasty. 

While these do take awhile to make, you can totally make them ahead of time and then just pop in the oven when ready to serve.  I made them during Sterling's nap time, then at dinner I had nothing to do but enjoy my glass of wine and toss the dish in the oven.  I of course added lots of extra cheese (I am a cheese freak and always add way more than any recipe calls for).  If you don't eat Shrimp I think this would be killer with shredded chicken, beef , or even black beans.  Bon Appetit!

{Roasted Shrimp}


{Sauteed Cabbage, Spinach, Carrots, Onions, Garlic, and Spices}


{Serve with Guacamole, Hot Sauce, and Black Beans}




Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Damn Delicious):
Yields 3-4 servings

INGREDIENTS:

•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
I added in about 1 cup of shredded Mexican Cheese

DIRECTIONS:

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 until 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.
(I poured all the sauce over mine since I made them in advance and it worked out perfectly)

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





20 comments:

blue chickadee said...

Making these this week for sure!!!! They look AMAZING!!!!!!!

Liz at Style and Ease said...

Those look amazing Natalie!

caycee said...

Holy Shit that sounds amazing!! Can we please order these when you return???

Alicia xoxxo said...

Ummmm...hello! These look amazing! All of my faces! Def going to make these!

Leslie said...

These look and sound amazing!!! I am going to print this and make them this weekend :)

Dominique DeLaney said...

These look major delish!!! I am definitely adding these to my list of recipes to try!! Thanks for sharing :)

pretty little things said...

um wow these look amazing!! xo

http://allthingsprettyandlittle.blogspot.com/

Chicago Mom (Heather) said...

Sweet Moses do these look good!!

Christine {Our Traveling Nest} said...

Always love your recipes! I've already told my husband that we are having these tonight. :)

Courtney {a thoughtful place} said...

You are seriously amazing in the kitchen. I need to take notes. These look delicious and will be trying soon. So yummy.

Pris said...

Wow.. those look amazingly delicious!

Emily said...

those look SOO good -- can't wait to try them out!! xoxo

Nat said...

Yummmm these sound amazing!!

Viviana said...

WOW. These look unreal!

Megan {Honey We're Home} said...

I want to try them!

Andrea {blonde ambitions} said...

This looks and sounds wonderful!!

Sadie + Stella said...

Pinning! Oh and I love blackbeans also.

Portuguese Prepster said...

literally looks incredible!

Val said...

WOW - this has my taste buds longing for awesomeness. Love the pics.

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