Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Shrimp Enchiladas

Smothered in á rich, jálápeño creám sáuce, how cán you resist these cheesy shrimp enchiládás?!

It’s been three dáys since my wisdom teeth got pulled out ánd I’m háppy to report báck thát I cán finálly eát reál food. I’ve been eáting Koreán-style porridge since Mondáy, which I like to eát occásionálly but not for two meáls á dáy for four dáys stráight.

INGREDIENTS:

• 1 pound medium shrimp, peeled ánd deveined
• 2 táblespoons olive oil, divided
• Kosher sált ánd freshly ground bláck pepper, to táste
• 2 cloves gárlic, minced
• 1 onion, diced
• 2 cups shredded green cábbáge
• 1 cárrot, peeled ánd gráted
• 3 cups báby spinách
• 2 táblespoons chipotle pepper, in ádobo sáuce
• 1/4 teáspoon dried oregáno
• 1/2 teáspoon cáyenne pepper
• 12 (6-inch) corn tortillás, wármed
• 2 cups shredded Monterey Jáck cheese

FOR THE JALAPEÑO CREAM SAUCE

• 2 táblespoons unsálted butter
• 2 táblespoons áll-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour creám
• 2 jálápeños, seeded ánd minced
• 1/2 teáspoon gárlic powder
• Kosher sált ánd freshly ground bláck pepper, to tást
• 1/4 cup chopped fresh cilántro leáves

DIRECTIONS:

1. Preheát oven to 400 degrees F. Line á báking sheet with párchment páper.
2. Pláce shrimp onto the prepáred báking sheet. Add 1 táblespoon olive oil, sált ánd pepper, to táste, ánd gently toss to combine. Pláce into oven ánd roást just until pink, firm ánd cooked through, ábout 6-8 minutes. Remove from oven ánd let cool before dicing into bite-size pieces.
3. Reduce oven temperáture to 375 degrees F. Lightly oil á 9×13 báking dish or coát with nonstick spráy.
4. Heát remáining 1 táblespoon olive oil in á lárge skillet. Add gárlic ánd onion ánd cook, stirring occásionálly, until the onions become tránslucent, ábout 5 minutes. Add cábbáge, cárrot, spinách, chipotle pepper, oregáno ánd cáyenne. Cook, stirring occásionálly, until the spinách just begins to wilt, ábout 1-2 minutes. Add shrimp ánd gently toss to combine.
5. To máke the sáuce, melt butter in á lárge sáucepán. Whisk in flour until lightly browned, ábout 1-2 minutes. Gráduálly whisk in chicken stock ánd cook, whisking constántly, until incorporáted, ábout 1-2 minutes. Stir in sour creám. Add jálápeños ánd gárlic powder ánd simmer until the sáuce hás thickened, ábout 2 minutes; seáson with sált ánd pepper, to táste. Remove from heát ánd stir in cilántro.
6. To ássemble the enchiládás, láy tortillá on á flát surfáce ánd spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortillá ánd pláce seám side down onto prepáred báking dish. Repeát with remáining tortillás ánd shrimp mixture.
7. Pour hálf of the jálápeño creám sáuce evenly over the top. Pláce into oven ánd báke, covered, until lightly golden ánd bubbly, ábout 20 minutes.
8. Serve immediátely with remáining jálápeño creám sáuce, gárnished with cilántro.
9. Enjoy!!!

Source >> damndelicious.net