Smothered in a rich, jalapeño cream sauce, how can you resist these cheesy shrimp enchiladas?!
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.
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, and Texmex Sloppy Joes among many others that I have listed out on my “to-make” 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 Costco along with your fun veggies like onions, cabbage, carrots and spinach. Once we add a bit of chipotle flavor to the mix, it’s topped with an oh-so-creamy yet spicy jalapeño cream sauce. Who knew that the marriage of flavors between the chipotle and jalapeño 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 Joe’s but I thought I’d 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, I’ll be sure to try out these DIY Flour Tortillas. It doesn’t even require yeast!
So here’s how you make this:
Let’s first roast some shrimp. Lay them out on a baking sheet, toss them with some olive oil, salt and pepper and then pop them into the oven for about 6-8 minutes.
Super easy and simple, right?
When they’re cool enough to handle, go ahead and give them a rough chop into bite-size pieces.
Now we’ll make the jalapeño cream sauce. We’ll first melt some butter,
whisk in the flour,
stir in the chicken broth,
stir in the sour cream,
and stir in the jalapeños, garlic powder, salt and pepper. Lots of good stuff happening here.
Then we’ll finish it off by throwing in some fresh cilantro.
Now we’ll make the shrimp filling. Let’s first saute some garlic and onion.
Then comes the rest of the ingredients – cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. You want to saute it just until the spinach begins to wilt.
Now we’ll throw the chopped up shrimp back to the pot…
and voila, the filling is done. Not too bad right?
Then we’ll 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. Once it comes out of the oven, top these babies off with some more of that jalapeño cream sauce – you wouldn’t want that to go to waste!
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