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    You are in: Home / Recipes / Roasted Shrimp Enchiladas With Jalapeno Cream Sauce Recipe
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    Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

    1/1 Photo of Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Mommy2Summer&Gibson's Note:

    Taken from the Damn Delicious blog. DH can't get enough of this. He makes himself sick on these when I make them because he can't stop eating them!! Adjust spices if you like it spicier... This is only a medium spice as written. I use flour tortillas instead of corn and never use the cilantro because we don't like it. I also never have leftover sauce - I pour it all on top before putting in the oven.

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    Ingredients:

    Serves: 4

    Yield:

    9x13 pan

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
    2. 2
      Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
    3. 3
      Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
    4. 4
      Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
    5. 5
      Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
    6. 6
      To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
    7. 7
      To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
    8. 8
      Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
    9. 9
      Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

    Serving Size: 1 (496 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 707.9
     
    Calories from Fat 379
    53%
    Total Fat 42.2 g
    64%
    Saturated Fat 20.9 g
    104%
    Cholesterol 231.2 mg
    77%
    Sodium 1331.7 mg
    55%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 7.4 g
    29%
    Sugars 6.2 g
    24%
    Protein 38.4 g
    76%

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