Friday, October 11, 2013

Shrimp Enchiladas with Jalapeno Cream Sauce




This recipe was slightly adapted from the original over at Diva di Cucina. For our filling we went with sauteed mushrooms and onions. The spiciness level was also adjusted down for us, so if you like things extra hot you can add extra jalapenos or chipotle. It is a bit of a time invested with a lot of dishes dirtied along the way, but the end result is delicious.

Shrimp Enchiladas with Jalapeno Cream Sauce
Makes a 9"x13" pan

  • 2 lbs medium shrimp, cleaned and peeled (If you use precooked you need to thaw them and gently squeeze the excess water out)
  • 4 Tbsp. olive oil, divided
  • salt and pepper
  • 1 Tbsp. minced garlic
  • 1 medium white onion, diced
  • 1 jalapeno, diced
  • 2 Tbsp. chilpotle pepper in adobo sauce, finely chopped
  • 2 Tbsp. butter
  • 8 oz mushrooms, sliced
  • 5 c. baby spinach
  • 8-10 flour tortillas
  • 2 c. jack cheese, shredded

Jalapeno Cream Sauce:

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 1/2 c. chicken broth
  • 1 c. sour cream
  • 1 jalapeno, seeded and minced (if you like it spicy use 2)
  • 1/4 c. fresh cilantro, chipped

1. Prepare shrimp: Preheat oven too 400-f degrees. Place cleaned shrimp on a baking sheet and drizzle with 2 Tbps. olive oil to coat. Season with salt and pepper. Stir to evenly coat shrimp. Bake for 8 minutes or until cooked through. Be careful not to over cook. Remove from oven and set aside. When it has cooled chop the shrimp into bite sized pieces. Reduce oven temp. to 350-f degrees.

2. Prepare filling: Melt the remaining olive oil in a large saute pan. Add the garlic, and onions over med heat until the onions are translucent. Set aside. Add the butter to a pan and add mushrooms. Cook until the excess water is cooked out of the mushrooms. Set aside. To the garlic and onion mixture, add the spinach, jalapeno, chipotle pepper and cook until the spinach has wilted. Remove from heat, add the chopped shrimp and mushrooms and stir to combine.

3. Prepare sauce: In a large saucepan, melt the butter and whisk in the flour until it is a light golden color. Slowly whisk in the chicken stock and bring up to a simmer. Add the sour cream, and jalapeno and simmer until thickened. Remove from heat and stir in chopped cilantro.

4. Assemble: Spray a 9"x13" casserole dish with cooking spray. Warm the tortillas in the microwave for a few seconds. Place a scoop of the shrimp filling in each tortillas and top with cheese. Roll up each enchilada and place seam side down in the casserole dish. Repeat. Pour the sauce over the enchiladas.

5. Bake: Place the enchiladas in the oven and bake for about 20 minutes. If you need to keep it warm longer in the oven, top with foil so it doesn't burn or get overly browned.

Adapted from Diva di Cucina.


3 comments:

  1. Ali, this looks absolutely scrumptious and I love the Jalapeno Cream Sauce. Actually I love everything about it. Pinned!

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  2. The bake time was left out. Going to attempt this with some carne asada for my husbands birthday tonight. It looks delicious!

    ReplyDelete
    Replies
    1. So sorry about that. Thank you for letting me know! It is fixed now :)

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