Do not let the look of this recipe overwhelm you. I promise it is easy. Remember my rule, it has to be a tried and true easy recipe or I do not make it! These enchiladas are simply the best. You can substitute chicken for shrimp, but why would you want to? (Just kidding!) I am not crazy about spicy food so I hold off on the cayenne pepper. The chipotle pepper sauce gives this a big enough kick for me! Serve with a side of black beans and cilantro rice.

ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

INGREDIENTS:

Enchilada Ingredients:

1 lb. peeled, devined shrimp

2 tablespoons olive oil, divided

Kosher salt and pepper, to taste

2 cloves garlic, peeled and minced

1 small onion, diced

2 cups cole slaw

3 cups fresh baby spinach

2 tablespoons chipotle pepper, in adobo sauce (I just use the sauce)

1/4 tsp. oregano

dash of cayenne pepper

12 (6-inch) corn tortillas

2-3 cups Monterrey Jack cheese

Jalapeno Cream Sauce Ingredients:

2 Tbsp. butter

2 Tbsp. flour

1 1/2 cups chicken broth

1 jalapeno, seeded and minced (I omit.. not crazy about hot stuff!)

3/4 cup sour cream

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

1/2 cup chopped fresh cilantro (I usually don’t have it, but so good if you do!)

DIRECTIONS:

To Make The Enchiladas:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Place shrimp on the paper and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Place in the oven and roast for 6 minutes. Let cool and dice the shrimp.

Reduce the oven to 375. Lightly grease a 9x13 baking dish.

Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. Add the cole slaw and spinach, as well as the chipotle pepper, 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 1/3 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 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. You can also garnish with additional cilantro, cheese, and/or sour cream.

To Make Jalapeno Cream Sauce:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. 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.