Roasted Shrimp Enchiladas with Jalapeno Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (3 enchiladas each)
  • 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
Jalapeno Cream Sauce:
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ¾ cup whole milk plain Greek yogurt
  • 2 jalapeƱos, seeded and minced
  • ½ tsp garlic powder
  • ¼ cup chopped fresh cilantro leaves
  1. 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.
  2. 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.
  3. Reduce oven temperature to 375 degrees F.
  4. 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.
  5. 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.
  6. 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.
Recipe ever so slightly adapted from Damn Delicious
Nutrition Information
Serving size: 3 enchiladas Calories: 433 Fat: 18.5 Carbohydrates: 42.0 Sugar: 6.3 Sodium: 557 Fiber: 6.2 Protein: 24.5 Cholesterol: 144
Recipe by Prevention RD at