Name: Spicy Shrimp Enchiladas with an Jalapeno Garlic Sauce
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil, divided; kosher salt and fresh ground black pepper, to taste; 2 cloves garlic, minced; 1 small diced onion; 2 cups shredded red or green cabbage; 3 cups spinach, chopped; 2 tablespoons chipotle peppers in adobo sauce; ¼ teaspoon oregano; ½ teaspoon cayenne pepper; 10 corn or flour tortillas (this depends on your personal preference only); 2 cups Monterey Jack cheese; 2 tablespoons unsalted butter; 2 tablespoons all purpose flour; 1 ½ cups chicken broth; ¾ cup sour cream; 1 large jalapeno, seeded and minced; ½ teaspoon garlic powder; kosher salt and fresh ground black pepper, to taste; ¼ cup chopped fresh cilantro

Ingredients

Scale

1 lb shrimp, peeled and deveined
2 tablespoons olive oil (affiliate), divided
kosher salt and fresh ground black pepper, to taste
2 cloves garlic, minced
1 small diced onion
2 cups shredded red or green cabbage
3 cups spinach, chopped
2 tablespoons chipotle peppers in adobo sauce
¼ teaspoon oregano
½ teaspoon cayenne pepper
10 corn or flour tortillas (this depends on your personal preference only)
2 cups Monterey Jack cheese

Cream Sauce

2 tablespoons unsalted butter (affiliate)
2 tablespoons all purpose flour
1 ½ cups chicken broth (affiliate)
¾ cup sour cream
1 large jalapeno, seeded and minced
½ teaspoon garlic powder
kosher salt and fresh ground black pepper, to taste
¼ cup chopped fresh cilantro

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Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Place thawed, peeled and deveined shrimp into a bowl and drizzle with 1 tablespoon olive oil, and salt and pepper to taste. Toss gently then place onto prepared baking sheet.
Roast until just cooked through and pink, about 6-8 minutes. Let cool then dice into bite size pieces.
In large skillet over medium high heat, heat 1 tablespoon olive oil and add garlic, onion, cabbage, and chipotle peppers. Cook for 3-4 minutes until veggies start to soften. Add in spinach and stir gently until wilted. Take off heat and stir in oregano, cayenne, and cooked shrimp.
To assemble, scoop ⅓ cup of shrimp mixture into tortilla, then sprinkle with shredded cheese. Wrap into a burrito shape then place seam side down in a 9 x 13 inch pan sprayed with cooking oil.
Repeat with remaining tortillas and shrimp mixture.
To make sauce, melt butter in a medium saucepan and sprinkle flour over top of butter to create a roux. Cook over medium heat until starting to brown and bubble. Slowly add in chicken broth, constantly whisking so there are no lumps. Continuing to cook over medium heat, add in sour cream, minced jalapeno, and garlic powder. Turn up to medium high heat and cook, whisking constantly until mixture starts to lightly boil and thicken. Take off heat and add salt and pepper to taste as well as chopped cilantro.
Pour half of the sauce over top of the enchiladas and reserve the remainder to serve alongside the enchiladas.
Cover enchiladas with foil and bake in 400 degree oven for 20 minutes.