Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

Guys. This recipe is amazing. I having posted any new recipes lately, mostly because life has been too busy, but also because I haven't cooked any noteworthy recipes as of late. This recipe changed that. Don't be turned off by the spinach and carrots in the filling. It sounds strange, buy adds a lovely "filler" to the enchiladas without overpowering the other incredible flavors. The first time I made them I used flour tortillas, but next time I plan on using corn. And the sauce is fantastic. I hope you enjoy them!

Ingredients:

1 lb shrimp

1 Tbs olive oil

3 cloves garlic, minced

1 small yellow onion, diced

1/2 cup shredded carrot

3 cups spinach, chopped

1 chipotle pepper in adobo sauce, seeded and minced

1/4 tsp oregano

1/4 tsp red pepper flakes

12 corn tortillas, warmed (can also use flour)

2-3 cups shredded monterey jack (or pepper jack) cheese

For the sauce:

2 Tbs butter

2 Tbs flour

1 1/2 cups chicken broth

3/4 cup sour cream

1 jalapeno seeded and minced (or pureed, if you want less obvious chunks of pepper)

1/2 tsp garlic powder

Salt and pepper to taste

1/4 cup fresh cilantro

Preheat oven to to 400 degrees. Peel and devein shrimp. Place on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Spread out evenly on the baking sheet and bake for 6-8 minutes, or until cooked. Chop into bite sized pieces. Reduce oven temperature to 375 degrees. In a large saucepan, saute onion on medium heat with a tablespoon of olive oil until tender. Add garlic and stir constantly for about 30 seconds. Add carrot, spinach, chipotle pepper, oregano, and red pepper flakes, stirring until spinach is just wilted. Add shrimp and set aside. 

For the sauce:

In a medium sized saucepan, heat butter on medium heat until melted. Whisk in flour until mixture is lightly browned, about 1-2 minutes. Gradually stir in chicken broth and whisk constantly until combined, about 1-2 minutes. Stir in sour cream. Add jalapenos, garlic powder, salt and pepper. Let cook until thickened. Remove from heat and stir in cilantro. 

To assemble the enchiladas:

Place 1/3 cup of the shrimp mixture on each tortilla. Top with cheese. Roll up enchilada and place seam side down in a greased casserole dish. Top enchiladas with 3/4 of the sauce and any remaining cheese. Cook for 20 minutes or until bubbly. Serve with remaining sauce. 

Recipe and photo slightly adapted from Damn Delicious