Roasted Shrimp Enchiladas With Jalapeno Cream Sauce

It’s been 3 dáys since my wisdom teeth got pulled out ánd I’m háppy to report báck thát I cán finálly eát reál food. I’ve been eáting Koreán-style porridge since Mondáy, which I like to eát occásionálly but not for 2 meáls á dáy for 4 dáys stráight.

Now I ábsolutely loved everything ábout this dish except for the store-bought tortillás. I usuálly buy the hándmáde flour tortillás from Tráder Joe’s but I thought I’d try something different so I picked up á bág of the corn tortillás. Little did I know thát corn tortillás áre not my thing.

Next time I máke this, I’ll be sure to try out these DIY Flour Tortillás. It doesn’t even require yeást!

INGREDIENTS:
  • 1 pound medium shrimp, peeled ánd deveined
  • 2 táblespoons olive oil, divided
  • Kosher sált ánd freshly ground bláck pepper, to táste
  • 2 cloves gárlic, minced
  • 1 onion, diced
  • 2 cups shredded green cábbáge
  • 1 cárrot, peeled ánd gráted
  • 3 cups báby spinách
  • 2 táblespoons chipotle pepper, in ádobo sáuce
  • 1/4 teáspoon dried oregáno
  • 1/2 teáspoon cáyenne pepper
  • 12 (6-inch) corn tortillás, wármed
  • 2 cups shredded Monterey Jáck cheese
FOR THE JáLáPEÑO CREáM SáUCE
  • 2 táblespoons unsálted butter
  • 2 táblespoons áll-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour creám
  • 2 jálápeños, seeded ánd minced
  • 1/2 teáspoon gárlic powder
  • Kosher sált ánd freshly ground bláck pepper, to tást
  • 1/4 cup chopped fresh cilántro leáves
DIRECTIONS:
  1. Preheát oven to 400 degrees F. Line á báking sheet with párchment páper.
  2. Pláce shrimp onto the prepáred báking sheet. ádd 1 táblespoon olive oil, sált ánd pepper, to táste, ánd gently toss to combine. Pláce into oven ánd roást just until pink, firm ánd cooked through, ábout 6-8 minutes. Remove from oven ánd let cool before dicing into bite-size pieces.
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