Tag Archives: dried oregano

Shrimp Enchiladas w/ Jalapeno Cream Sauce

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…

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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

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

2 cloves of garlic

Onion and pepper blend….

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

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Add chipotle peppers….

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Add minced shrimp…..

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Toss gently to combine….

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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 sauce…Organic

Jalapeno Cream Sauce

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……

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

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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….

Just before baking... Mmm!

Just before baking… Mmm!

Serve with Black Bean Salsa and the remaining cream sauce… Pure deliciousness (is that a word?)

Shrimp Enchiladas served with Black Bean Salsa

Shrimp Enchiladas served with Black Bean Salsa

 

Chili & Taco Seasoning

I came across a serious problem last night while making chili. I had the beef cooked, the tomatoes and the tomato sauce added and when I went to my spice cabinet, I noticed the chili seasoning was missing! I usually make up my own chili by adding some spices and go on about my business, but I had decided that since it was such a long day, that I would just add the packet to my chili and let it simmer. Boy was I wrong! I “googled” a chili seasoning recipe and voila, I found a few of them, mixed up my own and it was a little spicy, but definitely tasty! You can adjust it to your liking but this is how we like it! Hope you enjoy it!

Makes: 2/3 cup

Use: 1-2 Tbsp seasoning per 1 pound of ground beef (adjust to your liking)

Here’s what you’ll need:

chili and taco seasoning

 4 Tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1 tsp dried oregano

2 tsp paprika

2 Tbsp ground cumin

3 tsp sea salt

3 tsp black pepper

 Directions:

In a small bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, ground cumin, sea salt, and black pepper. Store in an air-tight container at room temperature.

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