ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE

Smothered in a rich, jalapeño cream sauce, how can you resist these cheesy shrimp enchiladas?

Recipes by  Chungah - damndelicious

INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 tablespoons chipotle pepper, in adobo sauce
• 1/4 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups shredded Monterey Jack cheese

FOR THE JALAPEÑO CREAM SAUCE

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 2 jalapeños, seeded and minced
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to tast
• 1/4 cup chopped fresh cilantro leaves

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

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