I’m back to food blogging!!!
I sound like a broken record (as I usually do) but life is nuts and I just haven’t been cooking. But I did make these incredible enchiladas a few weeks ago and have been saving them for a Friday! Perfect timing
The title of this recipe had me immediately. First of all, I’m all over anything jalapeno like white on rice. Secondly, I love me some shrimps. Delicious. And creamy cheesy sauce? Done deal. I’m a happy camper. These are like a summery version of wintery beef enchiladas with red sauce. Am I right?
So I know they don’t photograph very well, because of the cream sauce when it gets baked . But just take my word for it – they’re good. Really good.
I wasn’t crazy about roasting the shrimps first (and yes I always say shrimps plural) because it’s just more work, but the flavour is way. I also want to try this recipe with different veggies (I’m thinking some roasted zucchinis and bell peppers instead of carrots and cabbage) because I think it would result in really different flavour. So interesting how veggies get a bit sweet when they’re roasted, eh?
Anyway. These are delightful. You will see!
- 1 lb shrimp
- 2 tbsps olive oil
- Salt & pepper, to taste
- 2 tsps minced garlic
- 1 onion, diced
- 2 cups shredded green cabbage
- 1 carrot, grated
- 3 cups spinach
- 2 tbsps minced chipotle peppers in adobo sauce
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 12 flour tortillas
- 2 cups shredded cheese (I used marble)
- 2 tbsps butter
- 2 tbsps flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 jalapeños, seeded and minced
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 1/4 cup chopped cilantro
- Toss shrimp with 1 tbsp olive oil and salt & pepper. Roast on baking sheet at 400 degrees until just pink (about 5 minutes). Let cool and then chop. Reduce oven to 375 degrees. Grease a 9x13 baking dish. In a big frying pan, heat remaining 1 tbsp olive oil. Add garlic and onion and cook for five minutes, stirring. Add cabbage, carrot, spinach, chipotle peppers, oregano and cayenne. When spinach has wilted, add shrimp. In a small pot, melt butter and whisk in flour until lightly browned. Whisk in chicken stock and cook, whisking constantly, until incorporated. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, adding salt and pepper as needed. Remove from heat and stir in cilantro. Fill tortillas with 1/3 cup of shrimp mixture and a sprinkle of cheese and lay, seam down, in baking dish. Pour half of the jalapeño cream sauce over the top. Bake, covered, until golden and bubbly, for 20 minutes. Garnish with cilantro and serve with remaining sauce.
- Adapted from Damn Delicious and Gimme Some Oven