Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Allrighty, so...remember those 'Awesome-Yet-Pain-In-The-Ass' recipes I mentioned yesterday? Well, here's one of them.

Now, by pain-in-the-ass, I mean time consuming for those who did not plan accordingly and just walked into the kitchen at 5:15pm thinking "I'll just whip up these enchiladas real quick!". No, no you won't. Trust me.

This was an amazingly flavorful dinner that I highly recommend trying, but there is some heavy prep work that needs to be done earlier if you want to make this as easy as possible when it comes time to cook. I did not pre-prep, and I regretted it.

SO...what I recommend: You can roast the shrimp, let it cool, then chop it up either the night before, or earlier in the day (store in fridge). This will save a lot of time, having the shrimp cooked, cut and ready to go when it's time to start cooking.

Also, if you can, go ahead and dice your onion, mince your garlic (these two can be stored in the same container since they get thrown in the pan together), shred your cabbage, peel and grate your carrot, and chop the jalapeno and cilantro (or parsley) at the same time...either the night before, or earlier in the day (store everything in the fridge).

This will make life so much easier come dinner time, and you can just throw everything into the pan as you go. Of course you don't HAVE to do this if you're making this on a leisurely weekend or a day off, but it's always handy to have everything ready-to-go when it's time to make dinner.

These enchiladas were awesome, and I definitely recommend giving them a try. Word of advice though, they do have a little kick to them (it's from the chipotle pepper in adobo sauce. I do NOT recommend leaving this out since it's such a huge source of flavor), so just be careful if serving this to little ones. Great recipe, another Pinterest win!

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'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).

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