Recipe—Shrimp Enchiladas with Jalapeño Cream Sauce

Today is day 2 of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one!

Looking to add some spice to your life? These shrimp enchiladas will do the trick! While the enchilada filling has a good kick to it, the jalapeño cream sauce balances out the heat nicely giving the enchilada a cooling creamy exterior. I love that these are packed with some serious veggies. The sweetness from the corn goes great with the roasted shrimp. It is probably one of my favorite flavor combinations. While these are a little more time consuming to make they are well worth it! Enjoy!

Note: I would like to advise that these do pack a bit of heat so beware. You can leave out the chipotle peppers and add a teaspoon of chili powder to tone it down if spicy isn’t for you.

ENCHILADA FILLING INGREDIENTS
2 lbs medium shrimp, cleaned and peeled
4 tbsp olive oil (divided)
salt and pepper
2 tbsp garlic, minced
1 white onion, diced
2 tbsp chipotle pepper in adobo sauce, finely chopped
1/2 tsp oregano
1 1/2 c shredded carrots
8 oz canned corn, drained
5 c baby spinach
8–10 tortillas
2 c jack cheese, shredded

JALAPENO CREAM SAUCE INGREDIENTS
2 tbsp butter
2 tbsp flour
1 1/2 c chicken broth
3/4 c sour cream
2 jalapeños, seeded and minced (I used 1 red and 1 green)
1/2 tsp garlic powder
1/4 c fresh cilantro, chopped

STEPS

• Preheat oven to 400º.
• Place cleaned shrimp on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
• Toss to coat.
• Place sheet in oven and bake for 8 minutes or until cooked through.
• Remove from oven and allow to cool.
• Reduce oven temperature to 350º.
• Heat the remaining 2 tablespoons of olive oil in a large skillet or wok.
• Add the garlic and onion and cook over medium high heat until onions are translucent.
• Toss the peppers, oregano, carrots, corn, and spinach into the skillet and cook until the spinach just begins to wilt and reduce heat to low.
• While the filling mixture is cooking cut the shrimp into bite size pieces.
• Add the shrimp to the skillet and toss to combine.
• Remove skillet from heat.
• In a large saucepan melt the butter and whisk in the flour until light gold in color.
• Slowly whisk in the chicken stock and cook until simmering.
• Stir in the sour cream, jalapeños, and garlic powder and simmer until nice and thick.
• Remove from heat and stir in the cilantro.
• Warm the tortillas a couple at a time and place on a large flat surface.
• Place a scoop of the shrimp filling on each tortilla and top with cheese.
• Roll up each enchilada and place seam side down in a greased baking dish. Repeat this step until the shrimp filling is gone.
• Pour the jalapeño cream sauce evenly over the top of the enchiladas.
• Put finished enchiladas in the oven and bake until tortillas are golden on the edges, about 20 minutes.