If you’re craving a dish that’s bursting with bold flavors but still feels comforting and approachable, then the Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe will quickly become one of your absolute favorites. This vibrant recipe brings together perfectly roasted shrimp, crisp vegetables, and a luscious, slightly spicy jalapeño cream sauce that drapes over the enchiladas like a silky blanket. Every bite offers a beautiful balance of smoky chipotle, fresh cilantro, and a creamy texture that will have you daydreaming about your next serving before you even finish the first.
Ingredients You’ll Need
The magic of this Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe lies in its simple yet essential ingredients. Each component plays a unique role, from the tender shrimp adding protein punch to the fresh vegetables bringing vibrant colors and textures. Together, these ingredients create a harmonious flavor profile that’s both indulgent and wholesome.
- 1 pound medium shrimp, peeled and deveined: The star protein, offering a delicate sweetness and perfect texture when roasted.
- 2 tablespoons olive oil, divided: Adds moisture and helps with roasting and sautéing for a rich flavor foundation.
- Kosher salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing the natural flavors.
- 2 cloves garlic, minced: Brings aroma and a subtle kick that infuses the dish with warmth.
- 1 onion, diced: Provides a slightly sweet and savory base when cooked down.
- 2 cups shredded green cabbage: Adds a crunchy texture and colorful brightness.
- 1 carrot, peeled and grated: Offers a touch of natural sweetness and earthy flavor.
- 3 cups baby spinach: Wilts beautifully, boosting the dish with nutrients and a hint of fresh green color.
- 2 tablespoons chipotle pepper in adobo sauce: Introduces a smoky, mildly spicy warmth to the filling.
- ¼ teaspoon dried oregano: Adds a classic herbal touch that rounds out the spices.
- ½ teaspoon cayenne pepper: Provides an extra layer of heat to excite your taste buds.
- 12 6-inch corn tortillas, warmed: The perfect vessel to hold all the delicious filling and sauce.
- 2 cups shredded Monterey Jack cheese: Melts beautifully for a creamy, gooey finish inside the enchiladas.
- 2 tablespoons unsalted butter: The base for the creamy jalapeño sauce; adds richness.
- 2 tablespoons all-purpose flour: Helps thicken the sauce perfectly without lumps.
- 1 ½ cups chicken broth: Provides depth and liquid balance in the sauce.
- ¾ cup sour cream: Gives the sauce a velvety smooth texture and tangy flavor.
- 2 jalapeños, seeded and minced: The star of the cream sauce—adding a bright but controlled heat.
- ½ teaspoon garlic powder: Enhances the sauce’s savory notes.
- ¼ cup chopped fresh cilantro leaves: Adds a fresh, herbaceous contrast both in the sauce and as a garnish.
How to Make Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Step 1: Roast the Shrimp to Perfection
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the peeled and deveined shrimp with olive oil, salt, and pepper. Roast the shrimp for about 6 to 8 minutes until they’re pink, firm, and cooked through. This roasting step locks in flavor and gives the shrimp a perfect texture that’s tender yet slightly caramelized.
Step 2: Prepare the Vegetable Filling
With the shrimp cooling, reduce the oven temperature to 375°F and lightly oil a 9×13 baking dish for the enchiladas. Next, heat the remaining olive oil in a large skillet and sauté minced garlic and diced onion until translucent and fragrant—about 5 minutes. This forms the savory base to the filling.
Step 3: Add Fresh and Flavorful Vegetables
Stir in shredded cabbage, grated carrot, and baby spinach along with chipotle pepper in adobo sauce, dried oregano, and cayenne pepper. Cook this mixture until the spinach just starts to wilt, which should take only a couple of minutes. This step ensures the veggies stay vibrant with just the right bite and smoky undertones from the chipotle.
Step 4: Combine with Diced Roasted Shrimp
Dice the cooled shrimp into bite-sized pieces and toss them into the veggie mixture. Combining the shrimp now lets all the flavors meld beautifully before filling the tortillas.
Step 5: Make the Jalapeño Cream Sauce
In a saucepan, melt butter and whisk in flour, cooking until it’s lightly browned to create a roux. Gradually add chicken broth, whisking constantly until the sauce becomes smooth and thickened. Stir in sour cream, minced jalapeños, and garlic powder, letting it simmer until it thickens perfectly. Season with salt, pepper, and fresh cilantro for a bright, creamy, and slightly spicy sauce that complements the enchiladas flawlessly.
Step 6: Assemble the Enchiladas
Lay a warmed tortilla flat, spoon in about a third of a cup of the shrimp and vegetable filling, and sprinkle with shredded Monterey Jack cheese. Roll it tightly and place seam-side down in the prepared baking dish. Repeat this process with all 12 tortillas, building neatly packed rows of irresistible enchiladas.
Step 7: Bake and Serve
Pour half of the luscious jalapeño cream sauce evenly over the enchiladas. Cover the dish and bake for about 20 minutes, until the sauce bubbles up enticingly and the top turns a beautiful golden hue. Serve hot with the rest of the sauce drizzled on top and a garnish of fresh cilantro to finish.
How to Serve Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped cilantro adds a pop of color and freshness, while a few thin slices of jalapeño can boost the heat if you like things spicy. A dollop of sour cream or a squeeze of lime juice can also bring contrast and brightness that lift the dish to new heights.
Side Dishes
This dish pairs beautifully with simple Mexican-inspired sides such as Spanish rice, black beans, or a refreshing jicama slaw. The bold flavors of the enchiladas call for sides that bring balance without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve the enchiladas as tacos by folding the tortillas rather than rolling them, spooning the shrimp mixture inside, and topping with the cream sauce and garnishes. Alternatively, creating individual servings in small ramekins can make for a charming presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe can be stored covered in the refrigerator for up to 3 days. Keeping the sauce and enchiladas separate (if possible) helps maintain the best texture and prevents sogginess.
Freezing
You can freeze the enchiladas before baking by wrapping the dish tightly with foil and plastic wrap. They keep well for up to one month in the freezer. When you’re ready to enjoy, thaw overnight in the refrigerator before baking as usual.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven for 15–20 minutes until heated through. If reheating individual portions, the microwave works too—just be cautious to avoid drying out the shrimp by heating in short intervals.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before roasting to ensure they cook evenly and get that nice, roasted texture.
How spicy is the jalapeño cream sauce?
The sauce has a mild to moderate heat level that you can easily adjust by adding more or fewer jalapeños. Removing the seeds lowers the heat and keeps the sauce creamy and accessible to most palates.
Can I substitute the tortillas for flour ones?
Yes, flour tortillas work just fine if you prefer a softer, chewier texture. Corn tortillas give a more authentic flavor, but it’s really up to your personal taste.
Is this recipe suitable for gluten-free diets?
As written, the recipe uses all-purpose flour in the sauce, but you can swap that for a gluten-free flour blend or cornstarch to make it gluten-free without compromising on texture.
Can I make this recipe vegetarian?
If you want a vegetarian option, substitute shrimp with a hearty vegetable like roasted cauliflower or mushrooms, and use vegetable broth in place of chicken broth in the sauce.
Final Thoughts
There’s something truly special about the Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe that makes every meal feel like a celebration. Whether you’re making it for a casual weeknight dinner or impressing guests on the weekend, this recipe brings vibrant flavors, comforting textures, and a beautiful balance of spice and creaminess that will have everyone asking for seconds. Give it a try soon—you’re going to love the way these flavors come together!
Print
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Roasted Shrimp Enchiladas are a flavorful and satisfying Mexican-inspired dish featuring tender roasted shrimp, sautéed vegetables, and a creamy, spicy jalapeño cream sauce. Wrapped in warm corn tortillas and baked to perfection, this recipe combines smoky chipotle, fresh cilantro, and a hint of cayenne for a deliciously spicy meal that’s perfect for dinner.
Ingredients
Shrimp and Vegetable Filling
- 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 onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper in adobo sauce
- ¼ teaspoon dried oregano
- ½ teaspoon cayenne pepper
Enchiladas
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
Jalapeño Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeños, seeded and minced
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat and Prepare Shrimp: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season Shrimp: Place the shrimp on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss gently to coat evenly.
- Roast Shrimp: Roast the shrimp for 6–8 minutes until they turn pink, become firm, and are cooked through. Remove from oven, let cool slightly, and dice into bite-sized pieces.
- Prepare Baking Dish: Reduce oven temperature to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and diced onion, cooking until translucent, about 5 minutes.
- Cook Vegetables and Seasoning: Add shredded cabbage, grated carrot, baby spinach, chipotle pepper in adobo, dried oregano, and cayenne pepper to the skillet. Cook until the spinach wilts, about 1–2 minutes.
- Combine with Shrimp: Stir in the roasted shrimp and toss gently to combine all ingredients well.
- Make Roux for Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook until lightly browned, about 1–2 minutes, to form a roux.
- Add Broth: Gradually whisk in chicken broth, stirring constantly until the sauce is smooth and slightly thickened, about 1–2 minutes.
- Add Cream and Jalapeños: Stir in sour cream, minced jalapeños, and garlic powder. Simmer the sauce until it thickens, about 2 minutes.
- Season Sauce: Add salt and pepper to taste, then remove the saucepan from heat and stir in chopped fresh cilantro leaves for freshness.
- Assemble Enchiladas: Lay a warmed tortilla flat, spoon about ⅓ cup of the shrimp and vegetable mixture in the center, and sprinkle with shredded Monterey Jack cheese.
- Roll and Arrange: Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Add Sauce: Pour half of the jalapeño cream sauce evenly over the rolled enchiladas to moisten and flavor them.
- Bake: Cover the baking dish with foil and bake for about 20 minutes until the sauce is bubbly and the cheese on top is lightly golden.
- Serve: Remove from oven and serve immediately with the remaining jalapeño cream sauce drizzled on top and garnished with extra fresh cilantro.
Notes
- To reduce spiciness, use fewer jalapeños or remove the seeds before mincing.
- Warm tortillas before assembling to make them pliable and prevent cracking.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or beans and use vegetable broth in the sauce.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Chipotle in adobo sauce adds smokiness; adjust quantity according to your taste preference.
