Shrimp Enchiladas
These Shrimp Enchiladas are filled with juicy shrimp, sauteed onions, mushrooms, cabbage, carrots, and spinach and smothered in a zesty jalapeño cream sauce. Easy to make and so delicious, these amazing enchiladas are perfect for entertaining or weeknight dinners.
Servings: 10 servings
Calories: 349kcal
Ingredients
- 1 pound large shrimp - peeled and deveined
- 2 tablespoon olive oil - divided
- Salt and freshly ground black pepper - to taste
- 6 cloves garlic - minced
- 1 large onion - chopped
- 10 ounces crimini mushrooms - sliced
- 10 ounces shredded green cabbage
- 2 cups shredded carrots
- 6 ounces fresh baby spinach
- 2.5 tablespoon chipotle peppers in adobo sauce - peppers diced (more equals more heat)
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ½ teaspoon cayenne pepper - optional
- 12 flour, whole wheat, or corn tortillas
- 2 cups shredded cheese - I used a mix of Monterey jack and Mexican mix
For the jalapeño cream sauce-
- 2 tablespoon butter
- 2 tablespoon all-purpose-flour
- 1.5 cups cups chicken or vegetable broth
- 1 cup low-fat sour cream
- 2 jalapeños - minced (seeds removed for less heat)
- ¾ cup green enchilada sauce
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper - to taste
- ½ cup fresh cilantro - chopped small
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, gently toss shrimp with 1 tablespoon olive oil, salt and pepper. Transfer shrimp to lined baking sheet, spreading them out into a single layer. Place baking sheet in the oven a roast until shrimp are just pink, firm and cooked through- approximately 6 minutes. Remove from the oven and allow shrimp to cool. Chop shrimp into bite size pieces.
- Reduce oven temperature to 350 degrees F and spray a 9x13 baking dish with nonstick cooking spray.
- Heat a large skillet or Dutch oven over medium high heat and add remaining tablespoon of oil. Add onion and garlic and stir. Cook the onions and garlic until the onions are translucent and starting to soften, approximately 5 minutes (stirring often). Add the mushrooms, cabbage, carrots, spinach, chopped chipotle peppers, adobo sauce, oregano, parsley and cayenne. Cook everything together, stirring occasionally, until the spinach has wilted, approximately 2-3 minutes. Carefully add shrimp to the skillet and mix everything together.
- To make the jalapeño cream sauce- heat a large saucepan over medium heat. Add butter. When butter has melted, whisk in the flour until lightly brown, only 1-2 minutes. Whisking constantly, slowly whisk in the chicken stock and cook until completely incorporated (do this slowly and with constant stirring; this should insure that no clumps form). Stir in the sour cream, followed by the jalapeños and green enchilada sauce. Simmer on medium low until the sauce has thickened, approximately 2 minutes. Season with garlic powder, salt and pepper. Remove from heat and gently stir in the fresh chopped cilantro.
- Assemble the enchiladas- Place a tortilla on a large flat surface. Spoon 1/3-1/2 cup of the shrimp mixture into the center and sprinkle the top with shredded cheese. Roll up the tortilla and transfer to the prepared baking dish, placing it seam side down. Repeat this process with the remaining tortillas and shrimp mixture until entire shrimp mixture has been used.
- Pour half the jalapeño cream sauce evenly over the top of the enchiladas. Bake in the oven, covered, for approximately 20-25 minutes, or until golden and bubbly. Remove from the oven and serve with the remaining jalapeño cream sauce, fresh chopped cilantro and hot sauce (if desired).
Nutrition
Calories: 349kcal | Carbohydrates: 31g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 146mg | Sodium: 1175mg | Potassium: 550mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6580IU | Vitamin C: 24.4mg | Calcium: 299mg | Iron: 3.4mg
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