Tuesday, September 25, 2012

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce



'Roasted Shrimp Enchiladas with Jalapeño Cream Sauce'
Source: Adapted from Damn Delicious

Ingredients

Filling:

1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil, divided
Salt and black pepper, to taste
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
2 tablespoons chipotle pepper, in adobo sauce
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) flour tortillas, warmed
2 cups Monterey Jack cheese

Jalapeño Cream Sauce:

2 tablespoons 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 powder
Salt and pepper, to taste
1/4 cup chopped fresh cilantro (or parsley)

Directions

1. Heat oven to 400. Line a baking sheet with parchment paper. Place shrimp in a single layer and add 1 tablespoon olive oil and salt and pepper to taste. Gently toss to combine.

2. Place in oven and roast just until pink, firm and cooked through (6-8 minutes). Remove from oven and let cool before dicing into bite-size pieces.

3. Reduce oven temperature to 375. Spray a 9 x 13 baking dish with cooking spray.

4. 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 cabbage, carrot, chipotle pepper, oregano and cayenne. Cook, stirring occasionally for 1-2 minutes. Add the shrimp and gently toss to combine.

5. 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 broth and cook, whisking constantly, until incorporated, about 1-2 minutes.

6. Stir in the sour cream and add the jalapeños and garlic powder. Simmer until the sauce has thickened (2 minutes). Season with salt and pepper, to taste. Remove from heat and stir in the cilantro (or parsley).

7. Assemble the enchiladas: Lay a tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with Monterey Jack cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

8. 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.

9. Serve immediately with remaining jalapeño cream sauce and garnished with cilantro (or parsley).



2 comments:

  1. Does this not overcook the shrimp? 6-8 minutes should be plenty to fully cook shrimp, so although this sounds delicious, it seems like another 20 minutes in the oven would really overcook it.

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  2. Huh...ya know, I absolutely agree with you. You would think it would overcook the shrimp, but it didn't. Maybe because it's mixed in with all the other ingredients and wrapped in the tortillas? Normally, yes...cooking shrimp by itself takes just a few minutes...any longer and it's rubber, but these were not overcook at all!

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