Shrimp Enchiladas in Creamy Jalapeño Sauce
The Director wanted enchiladas. These Shrimp Enchiladas in Creamy Jalapeño Sauce were exactly what she was looking for!
Things to know:
What is the origin of enchiladas?
Enchiladas originated in Mexico, with roots tracing back to Mayan and Aztec civilizations where corn tortillas were dipped in chili sauce and wrapped around fillings like fish or beans. The name comes from the Spanish word enchilar, meaning “to season with chili,” and the dish was documented by Spanish conquistadors in the 16th century
What are some common sauces for shrimp enchiladas?
Common sauces for shrimp enchiladas include creamy salsa verde (tomatillo), rich sour cream or cream-based sauces, and smoky chipotle cream sauce. Tomatillo-based green sauces are especially popular to complement the light, delicate flavor of seafood, while creamy sauces provide a comforting texture.
What is a good side to have with enchiladas?
Classic sides for enchiladas include Mexican rice, refried beans, and fresh salads to balance the rich, saucy main dish. Popular additions are guacamole, chips with salsa, Mexican street corn (elote), and zesty coleslaw. Simple, fresh options like sliced avocado, tomato, and cucumber salads also work well to balance the meal.
What is a Swiss enchilada?
Enchiladas suizas are a popular Mexican dish featuring chicken-stuffed corn tortillas covered in a creamy green tomatillo sauce and melted cheese. Often called “Swiss-style” enchiladas, they are known for being rich and mildly spicy, typically topped with sour cream, queso Chihuahua, or mozzarella.
What is a New Mexico enchilada?
New Mexico style enchiladas are a distinct regional dish characterized by stacked—rather than rolled—corn tortillas layered with red or green chile sauce, cheese, and onions. Often referred to as “flat enchiladas,” they are typically topped with a fried egg (or two) to create a hearty dish with runny yolk, often featuring ground beef or shredded chicken as a filling.
What are Texas enchiladas?
In most parts of Texas, enchiladas are rolled tortillas stuffed with a filling and covered in sauce. But often in West Texas (and also New Mexico) the filling and sauce are instead layered between flat tortillas.
Ingredients
1 pound medium shrimp, peeled and deveined
2 T 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 T diced chipotle pepper, in adobo sauce
¼ t dried Mexican oregano
12 6-inch corn tortillas, warmed
2 cups shredded Monterey Jack cheese
For the jalapeño cream sauce:
2 T unsalted butter
1 ½ cups chicken broth
¾ cup sour cream
2 jalapeños, seeded and minced
½ t garlic powder
Kosher salt and freshly ground black pepper, to taste
¼ cup chopped fresh cilantro leaves
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place shrimp on the prepared baking sheet. Add 1 tablespoon olive oil, salt, and pepper, and toss to combine. Roast until pink, firm, and cooked through, about 6-8 minutes. Remove and let cool before dicing into bite-size pieces.
3. Reduce oven temperature to 375°F. Lightly oil a 9×13 baking dish.
4. Heat remaining olive oil in a skillet. Add garlic and onion, cooking until translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, and Mexican oregano. Cook until spinach begins to wilt, about 1-2 minutes. Add shrimp and toss to combine.
5. For the sauce, melt butter in a saucepan. Whisk in flour until lightly browned, about 1-2 minutes.
6. Gradually whisk in chicken stock and cook until incorporated, about 1-2 minutes.
7. Stir in sour cream. Add jalapeños and garlic powder; simmer until thickened, about 2 minutes; season with salt and pepper.
8. Remove from heat and stir in cilantro.
9. To assemble enchiladas, lay tortilla on a flat surface, spoon 1/3 cup of shrimp mixture in the center, sprinkle with cheese. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas and shrimp mixture.
10. Pour half of the jalapeño cream sauce over the top. Bake, covered, until lightly golden and bubbly, about 20 minutes.
11. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro. ENJOY!
Equipment used:
Small Single Serving Dish Set with Handle, Set of 2, 10.7 Inch
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