I must admit, I’ve been completely averse to all things cooking and meal planning. I’ve been uninspired and lacking effort and enthusiasm at meal time. Dinner time remains a complete and total DISASTER in our house. Piper has started taking food and dishes out of the cabinets when she’s hungry and starts to put them on her highchair. The girl has no patience when it comes to being hungry.
But, uh…I might know where she gets that from.
I spent some time on Saturday night perusing Pinterest and seeking our recipes that would be new to us. I was even open to recipes that would take a little extra effort and that may not be attempted until after the kids were in bed for the night. I mean, I am still totally in love with sweet potato + BBQ chicken + avocado, but I’m the only one.
I placed my grocery delivery order on Saturday night for an 8-9am delivery this morning and I spent much of the day in the kitchen. Of course we went to church and I roped hubby into a HIIT workout with me during the kids’ naptime. (We agreed that it kicked both of our butts. Big time.)
But from there, it was kitchen time. I was fresh out of blog recipes in queue and so it was winner or bust with tonight’s meal. The pressssssure.
Thankfully, we got a winner. Enchiladas are never a super easy meal and this is no exception. It is, however, the perfect show-stopper meal and a great date-night-in option. Sneaky with lots of vegetables and a surprisingly not-so-sinful jalapeno cream sauce, this recipe is sure to be a fan favorite.
- 1 lb medium shrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- ¼ tsp salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 onion, diced
- 2¼ cups coleslaw mix
- 3 cups loosely packed baby spinach
- 1 chipotle pepper in adobo sauce, minced
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 cup shredded Monterey Jack cheese
- 18 (6-inch) corn tortillas, warmed
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1½ cups low-sodium chicken broth
- ¾ cup whole milk plain Greek yogurt
- 2 jalapeños, seeded and minced
- ½ tsp garlic powder
- ¼ cup chopped fresh cilantro leaves
- Preheat oven to 400 degrees F. Mist a 9x13-inch baking dish and an 8x8-inch baking dish with nonstick cooking spray and set aside.
- Place shrimp on a baking sheet and drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper; toss to coat. Roast for 6 minutes or until pink. Remove from oven and set aside to cook slightly. Once cool enough to handle, chop into bite-sized pieces and set aside.
- Reduce oven temperature to 375 degrees F.
- Meanwhile, heat remaining tablespoon of olive oil in a large skillet over medium heat. Once hot, add diced onion and cook 4-5 minutes or until translucent. Add garlic and stir; cook 30-60 seconds or until fragrant. Add coleslaw mix, spinach, chipotle in adobo, oregano, cayenne and reserved shrimp; mix well and cook for 2-3 minutes or until spinach is tender and wilted. Stir in the cheese and remove from heat.
- In a second skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes. Slowly pour in the broth, whisking to combine. Bring to a simmer, allowing the sauce to thicken slightly. Whisk in the yogurt, jalapenos, and garlic powder. Return to a simmer for 1-2 minutes. Remove from heat and mix in the cilantro.
- After warming the tortillas on a plate covered with a moist paper towel for ~45 seconds, fill each with about 3 tablespoons of filling, rolling each tortilla to contain the contents and laying seam side down in the prepared baking dishes. Repeat with remaining ingredients. Pour the cream sauce over the enchiladas and bake for 20 minutes. Serve hot.
Weekly Menu: January 14th – 18th
- Sunday: Roasted Shrimp Enchiladas with Jalapeno Cream Sauce
- Monday: Copycat Olive Garden Zuppa Toscana
- Tuesday: Deconstructed Philly Cheesesteak
- Wednesday: Buffalo Chicken Bowls
- Thursday: Spinach Balls