Imagine a delightful plate of succulent shrimp rolled in warm corn tortillas, smothered in a creamy, spicy jalapeño cream sauce, and topped with melting Monterey Jack cheese. That's what you'll experience when you prepare these verde shrimp enchiladas. It's a perfect fusion of flavors that's sure to satisfy your cravings for Mexican cuisine.
While most of the ingredients are common pantry items, a few may require a trip to the supermarket. Cole slaw mix, which forms the base of the enchilada stuffing, can be found in the produce aisle. Fresh baby spinach, Monterey Jack cheese, and sour cream are also typically found in the dairy section. Corn tortillas are often located in the international foods aisle, but could also be found in the bakery section. Lastly, chipotle powder is a key spice; it's typically in the spices section, but if you can't find it, you can substitute with a mix of smoked paprika and cayenne pepper.
Ingredients for Verde Shrimp Enchiladas with Jalapeño Cream Sauce
Shrimp: The star of the dish, shrimp adds a succulence and sea-sweetness that pairs wonderfully with the other flavors.
Garlic: Adds depth and savoriness to the dish.
White onion: Provides a mild, sweet base to the enchilada stuffing.
Cole slaw: Adds a slight crunch and freshness to the filling.
Baby spinach: Wilted into the filling, it adds color and a touch of earthy flavor.
Chipotle powder: Lends smoky, mildly spicy flavor to the enchiladas.
Oregano: Adds an earthy, slightly sweet flavor.
Cayenne pepper: Provides a dash of heat.
Corn tortillas: The vehicle for the enchilada filling and sauce.
Monterrey jack cheese: Melts beautifully, offering a creamy, mild flavor.
Butter: Base for creating the roux in the jalapeño cream sauce.
Flour: Thickens the cream sauce.
Chicken broth: Adds a savory depth to the cream sauce.
Jalapeno: Provides a spicy kick to the cream sauce.
Sour cream: Gives the sauce its creamy, tangy character.
Salt: Enhances and balances the flavors.
Garlic powder: Adds more garlic flavor in the sauce.
Pepper: Adds a bit of heat and enhances other flavors.
Cilantro: Brings freshness and bright flavor to the sauce and the dish as a whole.
One reader, Clovis Clemens says:
I recently tried the verde shrimp enchiladas with jalapeño cream sauce recipe and it was a hit! The combination of flavors was outstanding, and the jalapeño cream sauce added a perfect kick. The dish was easy to prepare and absolutely delicious. I highly recommend trying this recipe for a flavorful and satisfying meal.
Techniques Required
How to prepare the enchiladas: This involves cooking the shrimp, sautéing the vegetables, steaming the tortillas, assembling the enchiladas, and baking them with the sauce.
How to make the jalapeno cream sauce: This involves making a roux, slowly adding the broth, whisking in the sour cream, and simmering the sauce until thickened. Then, the minced jalapeno and fresh cilantro are added, and the sauce is seasoned with salt and pepper.
How To Make Verde Shrimp Enchiladas with Jalapeño Cream Sauce
The shrimps might be the stars of this shrimp enchilada recipe but the jalapeno cream sauce that it’s served with definitely steals the show.
Serves:
Ingredients
For Enchilada:
- 1lbshrimp,peeled, deveined
- 2clovesgarlic,peeled and minced
- ½white onion,peeled and finely chopped
- 3cupscole slaw
- 3cupsfresh baby spinach
- 1tspchipotle powder
- ¼tsporegano
- dashcayenne pepper
- 12corn tortillas,(6 inches)
- 3cupsMonterrey Jack cheese,or other favorite cheese
For Jalapeno Cream Sauce:
- 2tbspbutter
- 2tbspflour
- 1½cupschicken broth
- 1jalapeño,seeded and minced
- ¾cupsour cream
- ½tspsalt
- ½tspgarlic powder
- ¼tsppepper
- ½cupchopped fresh cilantro
Instructions
Enchiladas:
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Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.
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In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook for about 1 minute without moving.
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While cooking, sprinkle ½ teaspooons of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook for about 30 to 60 seconds more until just pink and opaque.
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Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite-sized pieces, if desired. Set aside.
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Melt the remaining butter in the pan. Add the garlic and onion, and cook for about 5 minutes until just tender.
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Add the coleslaw and spinach, as well as the other half of the chipotle powder, plus the oregano, salt, pepper, and cayenne to the pan. Stir well, and cook for another 1-2 minutes, until the spinach just begins to wilt.
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Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
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Steam the tortillas using a tortilla warmer, or place between two damp paper towels and microwave for 10 seconds. Set tortillas aside and keep warm. Also prepare the jalapeno cream sauce, as detailed below.
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To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn’t dry out), fill the middle of the tortilla with about ⅓ cup of the shrimp/cabbage filling.
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Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
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Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
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Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. If desired, garnish with additional cilantro, cheese, and/or sour cream.
Jalapeno Cream Sauce:
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Melt the butter in a skillet over medium-high heat. Add the flour, whisking for about 2 to 3 minutes until golden and bubbly.
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Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened.
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Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
Nutrition
- Calories: 535.33kcal
- Fat: 32.50g
- Saturated Fat: 18.96g
- Trans Fat: 0.17g
- Monounsaturated Fat: 9.07g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 29.70g
- Fiber: 3.73g
- Sugar: 3.16g
- Protein: 32.09g
- Cholesterol: 180.92mg
- Sodium: 963.69mg
- Calcium: 620.23mg
- Potassium: 409.47mg
- Iron: 1.75mg
- Vitamin A: 291.02µg
- Vitamin C: 6.00mg
Mastering the Art of Rolling Enchiladas
When preparing the shrimp, it's important to not overcook them as they can become tough and lose their succulent flavor. Shrimp cook very quickly, usually in about 1 to 2 minutes. You'll know they're done when they turn pink and opaque. If you're unsure, cut into one; it should be just barely opaque all the way through. If it's at all translucent, continue cooking.
Time-Saving Tips for Preparing Verde Shrimp Enchiladas
Prepare the filling: To save time, consider preparing the shrimp filling in advance and refrigerating it until ready to use. This will help streamline the assembly process when making the enchiladas.
Prep the sauce: Make the jalapeño cream sauce ahead of time and store it in the refrigerator. This way, when it's time to assemble the enchiladas, you can simply reheat the sauce and drizzle it over the dish.
Use pre-shredded cheese: Opt for pre-shredded monterey jack cheese to eliminate the need for grating, saving you valuable time during the recipe preparation.
Batch cooking: Consider making a double batch of the shrimp filling and freezing half for future use. This way, you'll have a head start on your next enchilada meal.
Prep the tortillas: Warm and soften the tortillas in advance, then store them in a tortilla warmer or airtight container to keep them pliable and ready for assembly.
Substitute Ingredients For Verde Shrimp Enchiladas with Jalapeño Cream Sauce Recipe
- shrimp - Substitute with cubed firm tofu: Firm tofu can provide a similar texture and absorb the flavors of the dish.
- garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for chopping or mincing.
- white onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions, offering a slightly stronger flavor but still complementing the dish well.
- cole slaw - Substitute with shredded cabbage and carrots: Shredded cabbage and carrots can replicate the crunch and texture of coleslaw in the enchiladas.
- baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, providing a similar texture and nutritional value.
- chipotle powder - Substitute with smoked paprika: Smoked paprika can provide a similar smoky flavor and mild heat to the dish.
- oregano - Substitute with dried marjoram: Dried marjoram can be used as a substitute for oregano, offering a similar earthy and slightly sweet flavor.
- cayenne pepper - Substitute with paprika: Paprika can add a mild heat and vibrant color to the dish without the intense spiciness of cayenne pepper.
- corn tortillas - Substitute with flour tortillas: Flour tortillas can be used as a substitute for corn tortillas, offering a softer texture and milder flavor.
- monterrey jack cheese - Substitute with pepper jack cheese: Pepper jack cheese can provide a similar creamy texture with a hint of spiciness to enhance the dish.
- butter - Substitute with olive oil: Olive oil can be used as a substitute for butter to reduce saturated fat and provide a different flavor profile.
- flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour for the sauce, especially for gluten-free alternatives.
- chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar savory flavor to the sauce.
- sour cream - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy substitute for sour cream, offering a healthier alternative.
- cilantro - Substitute with parsley: Parsley can be used as a substitute for cilantro, providing a fresh and slightly peppery flavor to the dish.
Plating Ideas for a Delightful Presentation
Elevate the enchiladas: Carefully arrange the enchiladas on the plate, ensuring they are neatly placed and not overcrowded. The presentation should exude elegance and sophistication, reflecting the high-quality ingredients and flavors.
Garnish with vibrant cilantro: Sprinkle freshly chopped cilantro over the enchiladas to add a pop of color and a burst of fresh, aromatic flavor. The vibrant green hue will beautifully contrast with the other elements on the plate.
Drizzle the jalapeño cream sauce with finesse: Use a squeeze bottle or a small ladle to artfully drizzle the jalapeño cream sauce over the enchiladas. Aim for a delicate, controlled drizzle that enhances the visual appeal of the dish.
Incorporate microgreens for a touch of elegance: Place a small bundle of microgreens, such as micro cilantro or micro arugula, on the plate as a sophisticated and visually appealing garnish. The delicate greens will add a touch of refinement to the overall presentation.
Create a harmonious color scheme: Pay attention to the color composition on the plate. Aim for a visually appealing balance of colors, ensuring that the enchiladas, sauce, and garnishes come together to create an enticing and harmonious visual display.
Utilize elegant serving ware: Choose elegant and refined serving dishes that complement the vibrant colors and textures of the enchiladas. Opt for minimalist yet stylish plating to showcase the dish without overwhelming it.
Emphasize symmetry and balance: Arrange the components of the dish with precision, focusing on symmetry and balance. Each element should be thoughtfully placed to create a visually striking and well-composed presentation.
Highlight the shrimp filling: Showcase the succulent shrimp filling by ensuring it is neatly tucked inside the enchiladas, with a portion of the filling subtly peeking out to entice the eyes and hint at the delicious flavors within.
Add a touch of edible flowers: Introduce a few edible flowers, such as nasturtiums or marigold petals, to the plate for a touch of elegance and a subtle floral note. The edible flowers will elevate the visual appeal and add a whimsical touch to the presentation.
Incorporate a subtle dusting of paprika: Lightly dust the plate with a sprinkle of paprika for a hint of warmth and color. The paprika will add a visually appealing finishing touch without overpowering the overall presentation.
Essential Kitchen Tools You'll Need
- Large sauté pan: A large sauté pan is essential for cooking the shrimp and sautéing the vegetables for the enchiladas.
- Slotted spoon: A slotted spoon is used to remove the cooked shrimp from the pan and drain any excess liquid.
- 9x13-inch baking dish: This baking dish is used to assemble and bake the enchiladas.
- Tortilla warmer: A tortilla warmer is used to steam the tortillas and keep them warm before assembling the enchiladas.
- Skillet: A skillet is used to make the jalapeno cream sauce.
- Whisk: A whisk is used to mix the flour, broth, and sour cream for the jalapeno cream sauce.
- Oven: The oven is used to bake the assembled enchiladas.
- Microwave: The microwave is used to steam the tortillas between damp paper towels.
- Flat surface: A flat surface is used to assemble the enchiladas.
- Knife: A knife is used to chop the garlic, onion, and jalapeno for the recipe.
Storing and Freezing Tips for Verde Shrimp Enchiladas
- To store leftover verde shrimp enchiladas, allow them to cool completely to room temperature before placing them in an airtight container or wrapping them tightly with plastic wrap or aluminum foil.
- Refrigerate the enchiladas for up to 3-4 days. When ready to reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
- For longer storage, you can freeze the enchiladas. Wrap each enchilada individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable freezer bag. Label the container with the date and contents.
- Frozen enchiladas can be stored for up to 2-3 months. To reheat, remove the desired number of enchiladas from the freezer and let them thaw in the refrigerator overnight.
- Once thawed, remove the plastic wrap or foil and place the enchiladas in a baking dish. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
- If you have leftover jalapeño cream sauce, store it separately in an airtight container in the refrigerator for up to 3-4 days. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
- It's not recommended to freeze the jalapeño cream sauce, as the texture may change and become grainy upon thawing and reheating. It's best to make the sauce fresh when needed.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover with foil. Bake for about 15-20 minutes, or until heated through. This method helps to preserve the texture of the tortillas and prevent them from becoming soggy.
If you prefer a crispier texture, you can also reheat the enchiladas in the oven without foil. Bake at 350°F (175°C) for 10-15 minutes, or until the edges of the tortillas start to crisp up and the filling is heated through.
For a quicker option, you can use the microwave. Place the enchiladas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can cause the tortillas to become rubbery.
If you have leftover jalapeño cream sauce, reheat it separately in a saucepan over low heat, stirring occasionally. If the sauce has thickened up in the refrigerator, you can thin it out with a little bit of chicken broth or milk until it reaches the desired consistency.
For best results, sprinkle some fresh cilantro and a squeeze of lime juice over the reheated enchiladas before serving. This will help to brighten up the flavors and add a fresh touch to the dish.
The Fascinating History of Enchiladas
Shrimp enchiladas are a popular dish in Mexican cuisine and are often made with a variety of fillings and sauces. They are a great way to enjoy the flavors of the sea in a traditional Mexican dish.
Budget-Friendly: Making Verde Shrimp Enchiladas at Home
The cost-effectiveness of this verde shrimp enchiladas with jalapeño cream sauce recipe is quite high. The use of affordable ingredients such as shrimp, spinach, and corn tortillas keeps the overall cost reasonable. The dish offers a delightful blend of flavors and textures, making it a worthwhile investment for a household. On a scale of 1-10, this recipe rates an 8 for its balance of cost and quality. The approximate cost for a household of 4 people is around $25-$30, making it a budget-friendly yet impressive meal option.
Are Verde Shrimp Enchiladas Healthy?
The verde shrimp enchiladas with jalapeño cream sauce recipe is a delicious and flavorful dish, but it may not be the healthiest option due to several factors:
- The recipe uses a significant amount of cheese (3 cups of Monterey Jack), which is high in saturated fat and calories.
- The cream sauce is made with butter, flour, and sour cream, adding more saturated fat and calories to the dish.
- Corn tortillas are used, which are generally less nutritious than whole wheat or other whole grain options.
However, the recipe does include some healthy ingredients, such as:
- Shrimp, which is a lean protein source and provides essential nutrients like omega-3 fatty acids and vitamin B12.
- Vegetables like coleslaw mix and spinach, which offer fiber, vitamins, and minerals.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of cheese used or opt for a lower-fat cheese like reduced-fat Monterey Jack or a Mexican cheese blend.
- Replace some of the sour cream in the jalapeño cream sauce with plain Greek yogurt, which is lower in fat and higher in protein.
- Use whole wheat or corn tortillas fortified with extra fiber for added nutritional value.
- Increase the amount of vegetables in the filling, such as adding bell peppers, onions, or zucchini, to boost the fiber and nutrient content.
- Serve the enchiladas with a side salad or other vegetable-based side dish to balance out the meal.
Editor's Opinion: A Flavorful and Satisfying Dish
The verde shrimp enchiladas with jalapeño cream sauce recipe is a delightful fusion of flavors and textures. The combination of tender shrimp, vibrant vegetables, and zesty spices creates a mouthwatering filling for the enchiladas. The jalapeño cream sauce adds a creamy, slightly spicy element that perfectly complements the dish. The recipe's clear instructions and well-balanced flavors make it a standout choice for a memorable and satisfying meal.
Enhance Your Verde Shrimp Enchiladas with Jalapeño Cream Sauce Recipe with These Unique Side Dishes:
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Why trust this Verde Shrimp Enchiladas with Jalapeño Cream Sauce Recipe:
This recipe guarantees a delightful dining experience, with fresh, succulent shrimp as the star ingredient. The flavorful blend of chipotle powder, jalapeño cream sauce, and aromatic spices creates a tantalizing fusion of tastes. The use of Monterrey Jack cheese adds a rich, creamy texture, while the incorporation of fresh cilantro infuses a burst of vibrant flavor. The meticulous instructions ensure a seamless cooking process, promising a dish that is both visually stunning and irresistibly delicious. Trust in this recipe to elevate your culinary skills and impress your guests with an unforgettable enchilada feast.
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