Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Want to really wow your guests with my personal favorite shrimp dish? These are incredible, just make sure you have plenty of time to prep (aka don’t make these when you are in a pinch for time!).
~ Roasted Shrimp Enchiladas with Jalapeño Cream Sauce ~

~Begin with 1.5-2lbs of fresh shrimp. Peel, devein, and coat with EVOO, sea salt, & pepper. Lay them out on a lined baking sheet and roast at 400 degrees for 6-8 minutes based on the size of your shrimp.

~Warm 2 tablespoons EVOO over medium heat.

~Toss in a small diced onion and 2 cloves of minced garlic, sauté for 5 minutes

~Add in 2 cups finely shredded cabbage, 1 peeled and grated carrot, 3 cups baby spinach, 2-4 tablespoons chipotle in adobo sauce (depending on how spicy you like it), 1/2 teaspoon cayenne, and 1/4 teaspoon oregano.

~Once spinach wilts, remove from heat and toss in your shrimp (cut them into bite size pieces first).

~Roll in freshly cooked flour tortillas (Tortilla Land are the best).

~Place seam side down in prepared baking dish.


Jalapeño Cream Sauce:

~Melt 2 tablespoons butter in a saucepan.

~Wisk in 2 tablespoons flour and stir continuously for 2 minutes.

~Wisk in 1.5 cups chicken broth.

~Stir in 3/4 cup Greek yogurt.

~Add in 2 seeded and diced jalapeños plus 1/2 teaspoon garlic powder.

~Simmer until sauce thickens, remove from heat and add a handful of chopped cilantro.


Preheat oven to 375. Pour half of the sauce over the enchiladas and cook for 20 minutes covered with foil. Serve with another spoonful of sauce then top with avocado and Sriracha. OMG!!

Adapted from: Damn Delicious (My favorite food blogger and total inspiration 💛)

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