Shrimp Enchiladas Verdes with Jalapeno Cream Sauce

You guys know I'm a sucker for an enchilada, so when I saw this shrimp version on Pinterest I was instantly intrigued. Shrimp isn't something I cook with a whole lot, and Joe loves it, so I thought he'd appreciate this take on enchiladas where shrimp features prominently.

I was intrigued by the filling for these enchiladas; in addition to shrimp, they contain spinach and cole slaw mix. I really liked the flavor and textural combinations that these elements provided. You get the sweetness of the shrimp, the earthiness of the spinach, and the crunch of carrots and cabbage in each bite. The enchiladas are topped with a simple jalapeno cream sauce, which tastes absolutely divine.

I will say that, with all the bold flavors in these enchiladas, the flavor of the shrimp got a little lost. It's such a subtle flavor, and when it was paired with all of the other flavors, it was somewhat overtaken. This could easily be solved by either adding more shrimp or reducing the amount of spices, so keep that in mind if you make these.

I couldn't get the boys to touch these, not surprisingly, but Joe was certainly a fan. So they're definitely husband-approved!

Shrimp Enchiladas Verdes with Jalapeno Cream Sauce
adapted from Gimme Some Oven

For the enchiladas:

2 tablespoons butter
1 pound peeled, devined shrimp
2 cloves garlic, peeled and minced
Half a white onion, peeled and finely chopped
3 cups cole slaw mix
3 cups fresh baby spinach
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 cup green enchilada sauce
1 tablespoon honey
8-10 flour tortillas
2 cups Monterey jack cheese

For the sauce:

2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup chopped fresh cilantro

1. Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking dish.

2. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle 1/2 teaspoon of chili powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30 to 60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.

3. Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. Add the cole slaw and spinach, as well as the other 1/2 teaspoon of chili powder, plus the cumin, oregano, and salt and pepper to taste. Stir well, and cook for another 1 to 2 minutes, until the spinach just begins to wilt. Add the shrimp back in and stir to combine. Stir in green enchilada sauce and honey, heat through, then remove pan from heat and set aside.

4. To  make the sauce, melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2 to 3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.

5. To assemble the enchiladas, place a tortilla on a flat surface. Fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

6. Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. Garnish with additional cilantro, cheese, and/or sour cream, if desired.