Roasted Shrimp Enchiladas with JalapeƱo Cream Sauce
Smothered in a rich,Ā jalapeƱoĀ cream sauce, how can you resist these cheesy shrimp enchiladas?!
Itās been 3 days since my wisdom teeth got pulled out and Iām happy to report back that I can finally eat real food. Iāve been eating Korean-style porridge since Monday, which I like to eat occasionally but not for 2 meals a day for 4 days straight.
But now that I can chew and open my mouth without any excruciating pain, I absolutely cannot wait to make these Pork Belly Sliders, Baked Chicken Burritos with Sour Cream-Poblano Sauce, andĀ Texmex Sloppy Joes among many others that I have listed out on my āto-makeā list.
But until I make these, I have this wonderful verde shrimp enchiladas for you today. These babies are packed with the huge prawns from CostcoĀ along with your fun veggies like onions, cabbage, carrots and spinach. Once we add a bit of chipotle flavor to the mix, itās topped with an oh-so-creamy yet spicy jalapeƱo cream sauce. Who knew that the marriage of flavors between the chipotle and jalapeƱo melded so well together?
Now I absolutely loved everything about this dish except for the store-bought tortillas. I usually buy the handmade flour tortillas from Trader Joeās but I thought Iād try something different so I picked up a bag of the corn tortillas. Little did I know that corn tortillas are not my thing.
Next time I make this, Iāll be sure to try out these DIY Flour Tortillas. It doesnāt even require yeast!
So hereās how you make this:
Letās first roast some shrimp. Lay them out on a baking sheet, toss them with some olive oil, salt and pepper and thenĀ pop them into the oven for about 6-8 minutes.
Super easy and simple, right?
When theyāre cool enough to handle, go ahead and give them a rough chop into bite-size pieces.
Now weāll make the jalapeƱo cream sauce. Weāll first melt some butter,
whisk in the flour,
stir in the chicken broth,
stir in the sour cream,
and stir in the jalapeƱos, garlic powder, salt and pepper. Lots of good stuff happening here.
Then weāll finish it off by throwing in some fresh cilantro.
Now weāll make the shrimp filling. Letās first saute some garlic and onion.
Then comes the rest of the ingredients –Ā cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. You want to saute it just until the spinach begins to wilt.
Now weāll throw the chopped up shrimp back to the potā¦
and voila, the filling is done. Not too bad right?
Then weāll wrap them up in each of the tortillas, top it off with the creamy goodness and bake it until it gets nice and golden, about 20 minutes.Ā Once it comes out of the oven, top these babies off with some more of that jalapeƱo cream sauce – you wouldnāt want that to go to waste!
Roasted Shrimp Enchiladas with JalapeƱo 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
- Ā¼ teaspoon dried oregano
- Ā½ teaspoon cayenne pepper
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
For the jalapeƱo cream sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 Ā½ cups chicken broth
- Ā¾ cup sour cream
- 2 jalapeƱos, seeded and minced
- Ā½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to tast
- Ā¼ cup chopped fresh cilantro leaves
Instructions
- 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 9Ć13 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 jalapeƱos 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 jalapeƱo cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve immediately with remaining jalapeƱo cream sauce, garnished with cilantro.
Did you make this recipe?
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I had to restrain myself from eating more (save for tomorrow’s dinner!), they are that delicious. Yum!
I have made this 2x now. The 2nd time I doubled it! I bought broccoli slaw with carrots instead of cabbage, just to get in some greens. I love how it was nutritional it was in secret. I don’t measure the spinach, slaw or cilantro but all good. It was a fancy dish, freezes really well-(my hubby takes a lunch to work and doesn’t care for sandwiches). It is so pretty in the pan! -the pink shrimp, spinach and slaw that are green with a touch of orange of carrots. Definitely a keeper.
Roasted Shrimp Enchiladas & Jalapeno Sauce get 5 Stars at our Dinner Party! I will add that you won’t take away any amount listed, but you may increase those amounts based on your tastes: Don’t over cook the shrimp in the oven. About 6 minutes in my oven gets me 1/2-way cooked shrimp which is perfect. If you like a lot of shrimp, you can use a 2-lb bag of shrimp and it will yield shy of 1 1/2 lbs of shelled. (you will have left-over shrimp filling). We like garlic & onions, so I used 2 very large garlic cloves & a medium-large onion. I used a large carrot & 3-4 Cups of baby spinach. I also used 3+ cups of cheese, a mixture of pepper jack & muenster. The sauce is really good if you make sure you at least double it, AND, you make sure the jalapeno pepper flavor is there by using large jalapenos. I used about 3/4 t kosher salt & 1 t freshly ground pepper in the sauce. The sauce will be a bit sour because of the sour cream. I lightly fried my tortillas in oil before stuffing and rolling them, to make them pliable and so they wouldn’t break or rip in the stuffing process. Before cooking, I poured 25% of the sauce (after doubling the sauce recipe) on top of the enchiladas before adding the cheese in order to keep the enchiladas from getting soupy, serving the remaining sauce on the side. I paired these awesome enchiladas with Spanish rice & salsa, and a warm corn side dish made with pan roasted canned corn, lime juice, cilantro, mayo, Cojita cheese and green onion. It was a 5-star meal from everyone at the dinner party.
I have made this recipe 1 time previous and given that I made a few concessions my 2nd time around.
I followed the exact same steps with a few minor adjustments. Same deal but with no cream sauce before it hits the oven. I also toasted the tortillas prior to filling and I added only the cheese to the inside and out. Baked according to said recipe. Plated them and then added the cream sauce last which resulted in a much less soggy enchilada. The oven sucked the life out of the sauce the first time around..
End result nice, I mean I made it twice which also means that I loved the concept to begin with. I will make this again…
Made this today. Added more shrimp but otherwise followed the directions. I did double the sauce also. These were very good and will be added to my regular rotation. This can easily be adjusted to your level of heat preference.Ā
I made this tonight, and I would make it again. It is a bit of work,BUT worth it. A few changes,,,1 jalapeno not 2 but doubled the sauce recipe. I used broccoli slaw with carrots instead of coleslaw. The broccoli was still crunchy even after baking. For me it made 2 dinners and 4 lunches that hubby takes to work. My enchiladas had a nice kick and I used half the jalapeno and no cayenne. I will double and freeze for later.
My wife discovered this recipe about a week ago and we decided to give it a go with a few tweaks.
I have been in the food industry for a bit so I know of what I speak. First off the cooking times for the shrimp are overkill. You have 8 minutes in the oven plus a few more in the saute pan and then an additional 20 in the oven. . My opinion mind you is that is way too much. I sauteed the shrimp till half way done and I halved the chipotle in adobo, the smokiness of the chipotle can take over a dish in a heartbeat. Everything else was on par. The overall dish was awesome and kudos to you for sharing.
I will make this again with a few more adjustments.
My husband and I really liked these enchiladas! I used shredded chicken for him and shrimp for myself. My husband wasn’t a fan of the cabbage but I liked it! I think I would prefer flour tortillas. I halved the amount of chipotles and jalapenos and it wasn’t spicy at all. I had extra filling leftover and only enough sauce to cover the enchiladas before baking so you may want to double the sauce.
Love this recipe! Ā Living in Texas, Mexican food has been a staple all of my life. Ā If using corn tortillas, one definitely needs to heat them to soften for rolling. Ā A griddle with some olive oil works well.
I added some chopped pickled jalapeƱos, along with some juice to taste, when I made these for the first time, as I thought the sauce needed the acid from something. Ā Hot ones are not necessary. Ā It added the perfect āsomething!ā
If these were served in a restaurant I would order them every time! Ā I have made these a couple of times now and I tweak it just a little bit every time I make them. Ā First, DEFINITELY double the sauce! Ā Second, I use 1 1/2 lbs shrimp. I have found that I end up with more veggies and no shrimp left for the last few enchiladas. I think next time I will sautĆ©e the jalapeƱos before I add them to the sauce. I wasnāt liking the crunch from putting them in raw. I also added more cheese on top of the enchiladas before I poured the sauce on and baked them. Other than those little things the recipe is awesome!
Loved it! Was licking the spoon for the cream sauce. Only had spinach so just used more. We like heat and smoke so also used more adobo sauce. No pepper jack in fridge so I subbed a smoked gouda and it paired really well. Thanks so much for an easy and delicious recipe. Buen provecho!
So funny I have found this recipe exactly three days after I got my wisdom teeth out too! Glad to know I found a good recovery recipe now that I can also handle more food
options. Canāt wait to try it tonight āŗļø
I have made a lot of enchiladas over the years, normally chicken, like Rachel Rayās recipe taught me to use Muenster cheese instead of other, and finish off under the broiler to get that perfect char. Ā And I am not a huge shrimp fan. I like these b/c you chop up the shrimp in the veggies. BUT I made these pretty close to the recipe – Ā subbed slaw mix for ease on the cabbage and carrots, put a little sauce on the bottom of the casserole (I have had bottoms turn out hard when I donāt), subbed Muenster for Jack, used all the sauce to finish one casserole of enchiladas and start another for later. I will use my favorite Verde sauce on top when I bake those. I only used the Cilantro on top when I took them out of the oven. I also seasoned the shrimp with Gunpowder finishing salt. DAMN DELICIOUS!!! SO MANY FLAVORS!!! I love anything with Chipotles in AdoboSauce. This was spicy but not too spicy for my family. I always take the seeds and membranes out of the peppers to make sure. Voila!!!
Fabulous! Absolutely delicious. Already a favorite of friends and family. Thanks so much for this great recipe.
Question..can it be made ahead and frozen?
Shredded the roasted shrimp in the food processor, cooked with red, yellow and poblano pepper and omitted the cabbage, spinach, etc; and served with slow roasted carrots and roasted cherry tomatoes. Delicious.
Can this be frozen
We used 10″ Butter Flour Tortilla (I am in Texas, where we have a great selection of tortillas). This was a huge hit, and we will definitely have it again. May add one more cup of spinach because it cooks down so much.
This recipe is a hit! Ā Savory roasted shrimp, spicy smoky Ā crunchy veggies and a delicious creamy sauce combine for a dish to remember. Ā Adjust the spice level to suit your taste. Ā
May try next with chicken. Ā Ā
Roasting shrimp has become my preferred method, as I believe the peels really intensify the shrimp’s flavor, (and keeps them moist.) As a bonus, I then simmer up the peels in some water.. Voila! Shrimp Stock! This can be used for chowder or as a substitute for the chicken stock in this recipe!
I used flour rather than corn tortillas just as a personal preference. It had good flavors and I will make it again but next time I will reduce the jalapeƱos in the sauce. Ā Good recipe.Ā
OMG! These are SO GOOD! Hubs even said they were better than his fave Mexican restaurant here in Texas.
This is awesome! I think it will be one of my new favorites! The only thing I did differently was double the shrimp. Amazing!Ā
I made this last week and I HAD to make it again this week. WOW that was good. I love the spicy filling and the cream sauce was so good. Next time I am going to try to use greek yogurt instead of sour cream to make it a little healither. I usually do not like corn tortillas but they were great with this dish. Thanks for the awesome recipe.
I used Greek yogurt and it seemed to make it runny. Will make it with sour cream next time.Ā
SOOooooo creamy and delicious. I used some Mexican Crema in the sauce. Next time I will double the sauce recipe! We loved this dish. It’s very simple fresh filling worked really well. I think the filling could also be used in an eggroll recipe. I did not use the Chipoltle.
When I find a recipe on Pinterest and see that it is a Damn Delicious recipe, I know I wonāt be disappointed. This recipe is no exception. Flavorful and easy!
This has become a family favorite after the first time I brought it to a potluck picnic a couple of years ago. It is SO delicious! I always prefer roasted shrimp to doing it any other way, it brings out such a great flavor and texture. We are forever grateful that you shared this wonderful recipe! Thanks!
Awesome! That sauce is amazingĀ
It wasnāt my favorite to be honest. Ā The chipotle flavor was a little overwhelming. Ā Soggy cabbage was a little weird for me.
You can leave out the chipotle. I had made this over the weekend and couldn’t find the chipotle in adobo sauce at my local grocer, so simply didn’t include it…it was DELISH! I also substituted the shredded cabbage with pre-bagged colelaw mix, and would suggest it not be cooked too long at the stovetop stage upon adding the coleslaw.
I made this recipe tonight and it was really easy and tasted Amazing!!!
This dish is absolutely fantastic!!!! Definitely a family favorite! I have had to alter it for one of my kiddos (dairy free) but was able to sub a can of coconut milk for sour cream and use her vegan cheese. This also tastes great with shredded chicken!
This recipe is fantastic. I seasoned my shrimp with a little cajun seasoning. Forgot to put the cheese inside each tortilla so I put it over the sauce. This is a keeper for sure!
Absolutely delicious! Semi time-consuming as I had to chop all the veggies, but I didn’t mind. I actually didn’t have flour so I made the filling the night before and completed the full recipe the next day. Everything turned out great. I used Napa cabbage (all that was available) and flour tortillas. Would definitely make again!
We made this dish for tonightās dinner. The flavors were very delicious, however , if you follow the recipe, there wasnāt enough sauce and it was some what dry. Next time I would double the sauce and spread a little on the bottom of the pan and then place the rolled enchiladas on top of the sauce followed by more sauce when you bake it. Ā Then I would add the remaining sauce. Ā After the 20 minute bake, I added some shredded Monterey Jack cheese Ā I would definitely they this one again but my way with fine chopped fresh jalapeƱos sprinkled on top
This is SO delicious. It was even great the next day. My husband and I fought over the leftovers. It makes quite a lot for just the two of us. I did swap out the sour cream for plain yogurt because thatās what I had on hand. It tasted great. Ā I loved all the veggies in this and the sauce had just enough kick.Ā
I have made these with shrimp and shredded chicken! They are AMAZING!! And really low in weight watcher points!
These are delicious! The sauce is just OMG. We had pre-cooked shrimp and it still turned out where my family was asking for more! I wasn’t a huge fan of the tortillas because after a little bit, they become soggy which is understandable when it’s taking a bath in that sauce. I bet it would be fantastic on nachos too! My boyfriend has requested this 4 times now and I only started making this 3 weeks ago! I don’t find it to be spicy at all, and if you do find it spicy, maybe leave out the cayenne pepper. I didn’t change a thing and I cannot wait to try this on nachos. I also think this would be very tasty with chicken. The sauce is just agh, soooo good!
This will help keep your corn tortillas from breaking and keep them soft: lightly fry them in oil, just enough to soften them, but not make them crispy. let them cool, then wrap your shrimp. I’d go with a white corn tortilla, or if your area has it a red corn tortilla, for an addition depth of flavor.
Often when I make enchiladas, after frying, I’ll dip the corn tortilla in the enchilada sauce before wrapping to get more flavor threw out the enchilada.
I’d not use carrots š
Barton, you are so right. Ā The first time I made enchiladas 20 or so years ago, the shells fell apart and I had a meltdown! Ā Fry/heat the shells with a bit of oil and you are good to go.
I use carrots
A lot of work but worth it! Warmed tortillas wrapped in a damp paper towel in the microwave(30 sec. for a stack of six).Will def. make again. This dish would go good with rice and beans or refried beans. I made guac. and served it with tortilla chips to go with enchiladas.
Delicious, but the corn tortillas don’t hold together. Ā When you go to roll the tortilla, it just falls apart. Ā Instead, I lined the 9 X 11 dish with tortillas, then layered the filling, sprinkled with cheese and laid another layer of tortillas on top. Ā Cover with sauce and bake as directed. Ā Worth a repeat!
You always have to warm tortillas either in the microwave with a damp cloth or lightly fry them in oil for just a few seconds to soften them. This goes for making any enchiladas.Ā
These were so delicious Iām about to make another batch to freeze for another time!! Do yourself a favor and make these ASAP!Ā
This was easy & very very tasty. There were 6 people for dinner & EVERYONE raves about this dish. We will definitely make this again & soon. This is a definitely a keeper
Any way you can include the carbs in these dishes so us carb counters know how much they are? thanks, Janie
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google ānutritional calculatorā) to obtain such information. Hope that helps!
Amazing stuff. You never disappoint. I swapped Parsley for Cilantro but otherwise as written. Thanks again!
So good! We make it casserole style (layered like a lasagna) instead of fussing over rolling the enchiladas.
Made it and we loved it! We used precooked shrimp that we put in the mix towards the end. For the sauce, we replaced 1/4 of the sour cream with plain yogourt and it still tasted great, might even do 1/2 and 1/2 in the future. The adobo taste got slightly lost though, next time we might cook the shrimp in it so it shines more. Overall, a great, creamy recipe that is both full of vegetables and decadent with the sauce and cheese.
I absolutely loved the jalapeno cream sauce recipe and I just popped my own enchiladas into the oven. A few things, though, that I changed: I added some onion and garlic in with the jalapenos and sweat the veggies a bit until they were softer before beginning the sauce step (adding butter and flour and the liquids), then I let it simmer for about 20 minutes before taking it off the heat and adding the cilantro. I actually considered not adding any cilantro because I was running low, but it turned out to be EXACTLY what I needed to make this sauce the BOMB!
Oh, also, a quick tip from a seasoned enchilada maker: Set up a sort of assembly line, but be sure to include in said line a way to quickly heat each individual tortilla. Those corn tortillas, especially the store-bought ones, like to crack and crumble on you unless you ‘cook’ them prior to rolling. Personally, I set up a pan with some vegetable oil (just a little!) and fry them for about 15-30 seconds on each side. Use a spatula unless you have asbestos fingers! When you get really good at the assembly, making enchiladas is a snap if you have all the primary ingredients.
Much love! You have a beautiful blog and thank you SO much for this recipe. I may try it with shrimp next time (once they go on sale, teehee!), but this time I did it with a barbacoa and cheese filling…the cheese is mostly there to keep the barbacoa contained! Either way, shrimp or beef, I think the star of this dish will be the sauce.
What an amazing recipe! I made only ONE change….I used a coleslaw mix rather than shred cabbage and carrot. It worked beautifully with the spinach for the spicy slaw. Can’t wait to make these again….and again…..and again….
That’s awesome! And great modification. I’m sure it was tasty!
What we woui be a good side for this cilantro rice?
Cilantro rice sounds amazing!
Wow!!! Ā Impressive. Ā I had no cabbage so I used extra of all other veggies plus chopped mushrooms and tomatoes. Ā Any veggies would be good added, use what you have. Ā
I added cilantro to the veggie mix also.
For the cream sauce I was out of sour cream so I used a mix of heavy cream and cream cheese and it turned out great. Ā Very spicy and a big hit!
Great improvising! So happy you liked it!
Made these for a family dinner last night and everyone raved over them. I did substituted roasted red bell peppers for the cabbage to add another layer of flavor. The kids kept telling me this recipe is a keeper.
These are very good. I would however note that as Chipotles are smoked jalapeƱos so it’s no surprise the flavor chipotles blend well with jalapeƱos.
Just finished downing a few of these. Wow. I rarely write a review but these deserve it ! They are excellent ! I am a spice wimp so the ONLY thing I changed was I only used a half of a jalapeno, lol. It was still spicy though, and just enough for a wimpy spice person like me. My husband loved these too. Thank you so much for sharing this wonderful recipe !
I made these enchiladas the other day and I’m from Houston Texas where this is probably the Tex-Mex capital of the world. Ā they were probably the most delicious seafood enchiladas that I’ve ever eaten. Ā The only changes I made was I had already had boiled shrimp (did not roast them) and I did a mixture of Monterey Jack and mozzarella cheeses. Ā These are definitely restaurant quality or better. Ā I will definitely be making these again. Ā Thank you so much for the recipe .
Could I make these? with Ā imitation crab meat
Yes, of course.
Hi- can a little of the chipotle sauce be added to the cream sauce for color? How would that work?
Yes, absolutely.
Wow! So good! It’s rare to find a recipe everyone in my family loves- and this one was a big hit! Only one question- any idea on calorie count per serving?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google ānutritional calculatorā) to obtain such information. Hope that helps!
Could I use vegetable stock instead of chicken broth?Ā
Yes.
I have tried many of your recipes, they are always great! This was no exception! I did make some substitutions and changes. I used canned green chilis in place of the jalapenos, turned out great! My sour cream had gotten pushed back to the back of the fridge and had frozen :(…..so I used some plain greek yogurt. I left out the cabbage and carrots to save time and just used more spinach. I used manchego cheese which was marvelous! I used whole wheat flour tortillas. This was a total hit with my family! Everyone went back for seconds! Thank you for another great recipe!
Awesome , takes a little work well worth it.
Excellent, corn tortillas are a must, filling and sauce were perfect. Will definitely make again
Real enchiladas are NOT made with flour tortillas. That’s just wrong. Those type of enchiladas are Americanized. So wrong.Ā
This is now my family’s favorite dish. I had to omit / add a few details due to picky eaters (no veggies add rice). There was a great deal of hesitation at first in that my peeps never tried shrimp in an enchilada. With that being said, I am SO GRATEFUL to have a new recipe to add into our rotation. WONDERFUL meal-
Could I use cream cheese for the sauce with a splash of cream? My husband Hates sour cream with a passion. Really thinking about making this today!
Yes, absolutely.
Made these tonight and they were amazing! I made a couple of adjustments. I only used 1 jalapeƱo in the sauce and it was plenty spicy, and we LOVE spicy food. I also only used 1/2 of one onion so my kids wouldn’t pick it out. Other than those minor changes I did it exactly as written and couldn’t be happier with the outcome! This is DEFINITELY going into my “Worth making again” folder!
This recipe is an absolute winner! Loved it.
these are SO GOOD! like lick the plate good!
I substituted plain greek yogurt for the sour cream and it tasted wonderful to me. thank you for another damn delicious dish. š
does it taste better if they tortillas are fried or not?
That’s really up to you and your personal taste preferences! I mean, you can’t go wrong either way. š
Made these tonight. They were awesome!Ā
Hi this looks absolutely amazing! I wondered if anyone had tried making the smaller , for a crowd. We are having a large group and we are all bringing a dish to share. I was thinking to double the recipe, in a 13×9 pan and make skinnier enchiladas with the the small corn tortillas?? What do you think? Will doubling it work?
I worry that it may not all fit in a 9×13 pan. But as always, please use your best judgment.
Not too bad… not my favorite! I think I would prefer this recipe with shredded chicken, possibly more zest or zing?! …But overall this was a big hit at my dinner party. I had a gluten-intolerant friend over and so I substituted the flour for almond flour! xo, thank you for the post!Ā
Do you know how this dish would do if it were frozen and then put in the oven? What would the changes be to the cooking time?Ā
Unfortunately, without having tried this myself, I cannot advise the changes to cooking time. As always, please use your best judgment.
I made this last night…fantastic!!! I did not find it to be to spicy but we do like heat. Next time I will double the sauce because its amazing!!!
Love this recipe! I use rotisserie chicken instead of shrimp, simply because it is easier for a quick week night meal. The last time we made them I froze the excess and I used it tonight for an egg roll filling! Dipped in a sweet and sour sauce – delish appetizer!
I have some frozen lobster tails we caught in the Florida Keys back in July. Wondering if you’ve ever used lobster for this or your thoughts?
I actually have not used lobster but it sounds like an amazing substitution!
I hope to hear the results from the person that experimented with freezing half and refrigerating half. Did you assemble, then freeze? Details thank you.
I made these last night and they were such a hit!! The shrimp mixture is definitely spicy so next time I think I won’t use as much chipotle peppers but they were so good!! We had the leftovers for lunch today and, as always, they’re never as good as fresh but we still chowed down on them!
I bought all these ingredients today and I’m going to make these tomorrow. I’m going to freeze a small portion of the shrimp mixture and keep some of the sauce aside (refrigerated). I want to see if these can be made ahead of time and frozen. Since I will have the fresh ones to compare with the frozen ones, I’ll be back with the results sometime next week. I’m going to make them exactly as the recipe calls for. I’m a huge cilantro fan, so I might use a little more of that. I’m using flour tortillas. I live in Houston. All these ingredients are readily available.
These are delicious! The only thing is, if you don’t like really spicy food then half the cayenne. That’s what I’ll do next time, because it’s too spicy for me. Other than that, perfect!
So finally i cook some americans enchiladas LOL (as you know the real ones are with fry corn tortilla and no oven at all, the oven is a usa invent LOL), and im ready to write my input :D, first i use corn tortillas because im was not to convince with the idea of flour tortillas for enchiladas, but of course now i know why its better flour… it was a completely disaster because they brake as soon as i put the shrimp mix on them ughhh so annoying! soooo i have to put 2 tortillas per enchilada (yeap…Viva the carbs!!!) Still they broke but it was a little bit more edible; and for the filling: no sour cream on hand so my friend google suggest i subsitute with whipping cream with a tablespoon of lemon and salt, and it work! the sauce was delicious!! I only use 1 jalapeƱo, even im mexican and love spicy food, the hubbie not to much š . And of course i keep missing ingredients so no cabbage, i only use spinach, carrots and add some frozen corn to the mix along with the spices. After 10 min in the oven beacuse i was worry for my weak enchiladas i took them out and im happy to report that they were delicious! A littke bit spicy but so creamy and with the shrimp mix yummy!!!
the american enchiladas pass the test with honors and im totally going to make then a Next time, i will totally try the trader joe flour tortillas, 2 jalapeƱos, and i like the idea of using tortillas chips also! Like some sort of nachos i guess.
Love all the recipes! Thanks a lot!!
WOW!! Just made these tonight and must say that they are fantastic!! In Norway I couldn’t find the corn tortillas so had to use the flour ones. Don’t know if that matters because we were licking our plates clean! I love shrimp and they were so flavorful! This is now my new favorite!! Thank you! OH! We also don’t get jalapenos, but I was lucky to find them in a jar so I just guessed a bit at how much would be two peppers. Your pictures help tremendously! Again, thank you!
Would it be too cheesy if I said these were damn delicious? You’ve probably heard that a million times! I made these the other night for my husband and I. Boy were they a big hit. So flavorful and delicious. I’ll definitely be making them again, but will probably half the cayenne pepper, since they were a little on the spicy side. Thanks for sharing such a delicious recipe. You have a new fan in me!
What could be used instead of chicken broth? Could I forgot that completely or will it alter flavor of it severely? Allergic to MSG so don’t want to risk it.
Veronica, it may be best to submit homemade broth.
you say 4 serving. how many is 4 serving exactly? i want to make sure i have enough for two houses to have some
Elizabeth, this recipe yields 4 standard servings as an entree item. Please make the appropriate adjustments if you need additional servings.
Is this dish very spicy? If so, how would you recommend toning it down a bit?
You can reduce the amount of jalapenos as needed.
Does the recipe for the jalapeno sauce call for fresh or canned jalapenos?
It is best to use fresh jalapenos.
i would like to make a gluten free version of this recipe for a friend. Do you think cornstarch as a substitute for flour in the sauce would work?
You can certainly try substituting cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
The shrimp enchiladas were very much enjoyed by my family. I would really like to have the recipe in detail so I’ll know exactly how much of each ingredient to put in. I couldn’t quite get the cheese sauce just right, but yet, they still liked it!
These were absolutely amazing!!!!! I did sustain a pretty nasty capsaicin burn on my hand…but I must say, it was worth it…yum!!
I love this recipe and have made it a number of times. Most recently, I smoked the shrimp briefly in our smoker and it turned out so delicious. Love your site, so many amazing and healthy recipes!
OMG!! DAMN DELICIOUS!! My husband was overwhelmed! Said this was the best Mexican dish I have ever made and restaurant quality! Thank you for sharing!
Anyone have success using flour tortillas instead? I’m not a huge fan of corn tortillas. Just curious!
Flour tortillas will work just fine.
Making theses for the 4th time tonight. Simply amazing!!!
Made these last night and they were incredible! Didn’t change a thing. Thank you!
Hi! I’m not a huge fan of sour cream but otherwise love the way this recipe sounds. Do you think I could substitute heavy cream? Or should I try something thicker like plain Greek yogurt? Also @Amy, I haven’t tried it with this particular recipe, but typically, cooking, freezing, and then re-warming cabbage makes the texture kind of nasty (in my opinion). š
Greek yogurt would be a much better substitute for sour cream than heavy cream.
Great to hear you’re doing well, wisdom teeth removal is such a gross healing process bleh I hated it and didn’t eat anything for over a week!
Hi, these look amazing and judging by the comments they really are! Do you think the shrimp/carrot/cabbage mixture could be made ahead and frozen? Just trying to plan ahead for the hectic holidays. Thanks so much!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.
Delicious Delicious Delicious just got through making them and as I was cooking it was hard too stop poping shrimp in my mouth and sipping the sauce so spicy and flavorful. I give this recipe 5 stars.
Do you think I can make the sauce and filling the day before then assemble before baking and serving?
I have never tried making this ahead of time but some of my readers have and said they had great results!
These were AMAZING! We had friends over for dinner tonight and I made these along with your Southwestern chopped salad with cilantro lime dressing and Barefoot Contessa’s Pink Grapefruit Margaritas. It was a lovely restaurant quality dinner. Thank you so much for sharing!
Made this dish tonight and LOVE it!!! Made “as is” except roasted the shrimp in the 375 degree oven for 6 minutes and then cooled. I have been spreading the word since dinner was over to anyone I think would love this recipe as much as I do. Will try the homemade tortillas next time, that would only make it better.
Thank you! I stumbled upon you on pintrest for the olive garden Alfredo also delish! and I’m so glad I did. man I’m happy with just the sauce been looking for a Baja cream sauce and jalapeƱo sauce tyty tyty. I’m enjoying the blog
I’m anxious to try these but I’m not a cabbage fan. Do you have any suggestions for substitutions?
Alice, you can try omitting the cabbage altogether and adding more baby spinach to compensate.
Just made these for the first time and they are DELICIOUS! I’m a college student, so I don’t have much cooking experience, but I was able to successfully make these. I will definitely be making these again. The sauce was the best part and I’m happy that there were vegetables in the enchiladas. SO YUMMY!
Making these again for the 2nd time!!! They were the bomb the first time. Only thing is, my tortillas got soggy the first time. But, I didn’t start with half the sauce. Hoping this does the trick! Didn’t use cabbage the first time because, I didn’t have any… Excited to try it again with cabbage for that added crunchiness. Yum Yum
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What a hit! FABULOUS! A bit on the spicy side, but my husband, son and daughter-in-law loved it! I am going to the store to get the ingredients to have on hand! Yes, that good! Thank-you!
Do you think I could substitute vegetable broth for chicken or something else? We’re having a friend over that eats fish but not meat. Thanks!
Vegetable broth should work just fine!
These look great! I know you said above that making these ahead of time and popping in the oven might result in sogginess, but do you think it could all be made separately and assembled later? Or would the shrimp mixture still get soggy?
I’m sure it would be fine if you cooked everything separately and assembled prior to serving.
These were beyond delicious!!! Thanks for the amazing recipe….can’t wait to eat the leftovers tomorrow for lunch š
I made these last night and they were phenomenal! I actually forgot some ingredients (cilantro, chipotle pepper) but it was still amazing. I’ll be sure to try it with them included next time!
Sounds amazing and can’t wait to try them! Do you think that they would heat up well? For example, take them for lunch the next day…thanks
Absolutely! The leftovers were great the very next day we had them.
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Soooo good!!!! You must make this!!!
I tried this recipie out and was NOT disappointed!! It was amazing. So easy to make. I made fresh tortillas with it instead of corn tortillas and that made all the difference! I didn’t use adobo sauce cause I couldn’t find it so it wasn’t to spicy. Which is perfect for me since I don’t like too much spice. I could get 8 fairly big enchiladas which was perfect for 4 adults and a 2 year old. I was worried we wouldn’t have enough but they are surprisingly filling! I served with basmati rice mixed with sautĆ©ed onions and cabbage! 5 stars!!!!
Followed the recipe exactly and just loved this! My husband wasn’t eating dairy or gluten when I made this meal, so had to make him a separate sauce… but that just left more of the cream sauce for me!! š
Yum!
Ah I suck! Thank you!
I found this on Pinterest but it says the recipe calls for two cups jack cheese. Is this true? If so does the cheese go in the sauce or on the tortillas? Thanks!
Yes, Mara, this is correct. As the recipe indicates, the cheese goes inside the tortilla along with the filling – “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“.
Made these for the first time tonight….absolutely delicious! I did use corn tortillas, in keeping with traditional enchiladas and will probably not use as much chipotle pepper the next time. Try them for yourself!
Very spicy. Could go easy on peppers if you can’t handle it. Definitely will not use corn tortillas again. They do not cooperate at all.
Patty, as indicated in the recipe, the corn tortillas need to be warmed before wrapping them up with the fillings (you can simply nuke them in the microwave for 20 sec). The same goes for flour tortillas, or else they will not “cooperate” and rip through.
I’m getting fat just by coming to your blog. LOL! You have some awesome recipes!
This recipe takes enchiladas to a whole new level…a level of delicious plus! I love the ingredients and combination of rich flavors, and the jalapenos make it even better. Thanks for sharing!
Looks yummy! I had my WT done last year at this same time and you are way braver than me, I ate fruit soup and pudding for a week then left for France and the UK and could barely eat the bread;(
This recipe is GANGSTA!!!!!!! Just a few simple ingredients too. I had to post a review because I’m not even a jalapeno fan but the sauce was excellent. I followed the recipe but I made 2 adjustments. Instead of chipotle pepper in sauce, I used dry chipotle seasoning, and instead of baking the shrimp, I simply chopped, then added the pieces to the pan of veggies and sauteed for about 3 additional minutes. All I had to do was transfer from pan to tortilla.
Will definitely make again. Thanks for the great recipe!
Damn Delicious is right. My son and I really enjoyed these enchiladas. I never would have thought to put cabbage and carrots in something like this but that and the spinach really made the dish. The jalapeno cream sauce took it over the top. I will make these over and over again. Thank You Chung-Ah!
Delish!!!! Made these tonight and used chicken (didn’t have enough shrimp). Just broiled the chicken breasts first and man is the good!! Just enough cream to balance the heat.. Will be making again with shrimp.. Or anything really! Thank you!!
Theses were wonderful! My husband doesn’t do veggies-but said I could make these again anytime. I fried three stripes of bacon and added to the filling, I like the smokey flavor with the shrimp. And next time I would probably double the sauce-tasted so good I wanted more.
Do you think these would work with scallops? I have some on hand…
They could but I’m a bit worried that they will be overcooked in this entire enchilada process.
I used a combination of scallops and shrimp and they turned out awesome. I just didnt cook the scallops all the way in the oven.
Hi Chung-Ah, just came across this as I am attempting to make this dish. Can I prepare the
mixture in advance, veggies and shrimp, then later on assemble before dinner? Also is the adobo sauce mentioned a different sauce than the Jalapeno Cream Sauce, or is it one in the same.
Thank YOU!! Kathleen
Yes, you can absolutely prepare this ahead of time.
The adobo sauce is different from the jalapeno cream sauce.
Oh my goodness! These were absolutely wonderful!!! Better than anything I could get at a Mexican restaurant. Loved all the veggies in it. Great way to get my 10 yr old to eat them. Loved loved loved them. Can’t wait to try your other recipes !!!!
( I did go lite on the chipotles..I don’t like overly heated food) AWESOME
This sounds really good can u tell me what is chipotle pepper in adobo sauce
This is a canned product that you can find at your local grocery store in the Hispanic food aisle.
Debra, this is the first time I made this recipe and the first time I had chipotle peppers in adobo sauce, and I would recommend omitting if you’ve never had it before. Couldn’t eat the recipe because it was so overpowering, I couldn’t even taste the shrimp. Next time I will omit for sure.
I made these tonight for my boyfriend!! AMAZING!! not one thing we didn’t like about them.. Thank you so much for the recipe will be making these again soon..
What is the campaignIcon (below spinach)?
Thanks for pointing that out. You can disregard “campaignIcon” – it is a typo.
Do you think I could make these ahead of time, and then pop them into the oven prior to company coming over, or do you think the tortillas and shrimp mixture would get soggy?
I would be a little bit worried of some sogginess if made ahead of time.
thats what I thought!! your answer confirmed it. Ive made this many of times and just LOVE the recipe. I love your whole website for that matter. Everything I have made off of here is the best! Thanks for your quick response and awesome recipes! You are my favorite food blogger!
You are so sweet! Your comment just made my night! š
I’ve made the filling and sauce ahead of time and then put them together at the last minute and it works out great! I’ve also frozen them and put them in the oven frozen and that has turned out well, too!
I make them ahead al the time.
i was thinking of skipping the tortillas and serving the shrimp mixture over brown rice and then drizzling the sauce over. do you think the veggie mixture will be cooked enough given i won’t be baking it in the oven? should I saute the carrots and cabbage a little longer? Thanks! Looks delicious.
Yes, the veggie mixture should be cooked enough. But I recommend tasting and testing as you go to make sure it is fully cooked through.
These look so good, do the shrimp get overcooked in the oven?? Nothing worse than overcooked shrimp, but yours look perfect, so I’m going to give it a try! Thanks so much for sharing, really enjoy all your recipes!
The shrimp does not get overcooked in the oven. It mainly heats it through, melting the cheese right in those crevices!
Can I use low fat sour cream in the sauce?
Can I use green chilies instead of jalapeno’s?
Yes and yes, but the green chiles will lend a milder taste than the jalapeƱos.
I don’t see cheese in this recipe, or did I miss it?
Yes, the recipe calls for 2 cups Monterey Jack cheese.
These are outstanding!!! Very spicy just like we like it. I did not have enough tortillas, so I mixed the rest of the batch with the rest of the sauce, YUM! I think I will do w/out tortillas next time and use homemade tortilla chips to dip with, SO GOOD! Also made Mexican sour cream rice (on Pinterest) with this, perfect. Thanks for the recipe!!
I made this and it was so delicious thank you