Friday, May 10, 2013

Shrimp and Spinach Enchiladas with Jalapeño Cream Sauce


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Let me just tell you how delicious these enchiladas are. Make them when you are famished because they are so good that you won't want to stop eating! I might have powered down 3 of them!! 

I adapted the recipe from this original one. 
Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Damn Delicious):

INGREDIENTS:
  • 1/2 - 1 pound medium shrimp, peeled and deveined (I used 1 lb)
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 4-5 cups baby spinach, lightly chopped
  • 2 tablespoons chopped chipotle pepper, in adobo sauce
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups white cheddar cheese (I used Monterey Jack)
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 salt
  • 1/4 cup chopped fresh cilantro

DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. I also added garlic salt and lemon juice. 

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 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 and cream cheese. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

Heat the tortillas in the microwave for 10 seconds to prevent them from cracking.

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.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro. I also served mine with black beans! 


Happy Eating! 

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