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
Scale
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.
