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.
- 1lbshrimp,peeled, deveined
- 2clovesgarlic,peeled and minced
- ½white onion,peeled and finely chopped
- 3cupscole slaw
- 3cupsfresh baby spinach
- 1tspchipotle powder
- dashcayenne pepper
- 12corn tortillas,(6 inches)
- 3cupsMonterrey Jack cheese,or other favorite cheese
For Jalapeno Cream Sauce:
- 1½cupschicken broth
- 1jalapeño,seeded and minced
- ¾cupsour cream
- ½tspgarlic powder
- ½cupchopped fresh cilantro
Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish.
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.
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.
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.
Melt the remaining butter in the pan. Add the garlic and onion, and cook for about 5 minutes until just tender.
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.
Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
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.
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.
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.
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.
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:
Melt the butter in a skillet over medium-high heat. Add the flour, whisking for about 2 to 3 minutes until golden and bubbly.
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.
Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
- 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
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