12 | August | 2014 | The Seasoned Pantry

This is a fantastic recipe and it is definitely full of spice! I will just let you try it for yourself!

Makes: 10 enchiladas

Serves: 4-6

Here’s what you’ll need:

1 pound medium raw shrimp, peeled and deveined
2 TBSP olive oil, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
8 oz. pepper and onion stir fry veggies
2 TBSP chipotle peppers in adobo sauce
1/4 tsp ground oregano
1/4-1/2 tsp cayenne pepper
10 (6-inch) corn tortillas, warmed
2 cups Monterrey Jack cheese (shredded)

Sauce:

2 TBSP unsalted butter
2 TBSP flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 tsp jalapeno sauce (or 2 jalapenos, seeded and minced)
1/2 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste
2 TBSP cilantro leaves

Directions:

Preheat oven to 400 degrees F. Line baking sheet with foil. Place thawed shrimp (peeled and deveined) onto the baking sheet. Add 1 tablespoon of olive oil, salt and pepper, to taste and gently toss to combine…

Place into oven and roast shrimp just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and let cool before mincing…..

Oven-Roasted shrimp

Reduce oven temp to 375 degrees F. Lightly oil a 9×13 baking dish or lightly spray with non-stick cooking spray.

Heat remaining 1 tablespoon of olive oil in a large skillet, add minced garlic….

2 cloves of garlic

Onion and pepper blend….

Cook…stirring occasionally, until the onions become translucent, about 5 minutes. Add cayenne pepper, and oregano….

Add chipotle peppers….

Add minced shrimp…..

Toss gently to combine….

Directions for the sauce:

To make the sauce, melt butter in 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 jalapeno sauce and garlic powder and simmer until the cream sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro….

Jalapeno sauce…Organic

Jalapeno Cream Sauce

To assemble the enchiladas, lay tortillas on a flat surface and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese……

Roll the tortilla and place seam side down onto prepared baking dish…. Repeat….

Pour half of the Jalapeno Cream Sauce evenly over the top. Place into the oven and bake, covered, until lightly golden brown and bubbly, about 20 minutes….