ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

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It’s been 3 days since my wisdom teeth got pulled out and I’m happy to report back that I can finally eat real food. I’ve been eating Korean-style porridge since Monday, which I like to eat occasionally but not for 2 meals a day for 4 days straight.

ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 tablespoons chipotle pepper, in adobo sauce
• 1/4 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups shredded Monterey Jack cheese

FOR THE JALAPEÑO CREAM SAUCE

1. 2 tablespoons unsalted butter
2. 2 tablespoons all-purpose flour
3. 1 1/2 cups chicken broth
4. 3/4 cup sour cream
5. 2 jalapeños, seeded and minced
6. 1/2 teaspoon garlic powder
7. Kosher salt and freshly ground black pepper, to tast
8. 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. 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.
• Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
• Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
• To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
• To assemble the enchiladas, lay 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.
• 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.
• Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

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