Roasted Shrimp Enchiladas

Make your next family dinner a fiesta with these delicious, cheesy enchiladas!


This recipe and photo were shared from's What's Cooking column. Check out the original recipe here:


1 lb shrimp
2 tbsp olive oil, divided
Kosher salt
Black pepper
2 cloves garlic, minced
1 small onion, diced
2 cups broccoli slaw
1 carrot, peeled and grated
3 cups baby spinach
2 tbsp chipotle pepper in adobo sauce
1/4 tsp oregano
1/2 tsp cayenne pepper
12 (6-inch) corn tortillas
2 cups Monterey Jack cheese

Jalapeno Cream Sauce Ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cup chicken broth

1 jalapeno, seeded and minced

1/2 teaspoon garlic powder

kosher salt

freshly ground black pepper (to taste)

1/4 cup chopped fresh cilantro


Preheat oven to 450, and line a baking sheet with parchment paper.

In a bowl, toss shrimp with 1 tablespoon of olive oil, salt and pepper. Place on baking sheet.

Place shrimp in the oven and roast until slightly pink. Once shrimp have cooked and cooled, cut into bite-size pieces.

Turn the oven down to 375.

In a skillet, heat 1 tablespoon of olive oil, and add garlic and onion; cook until onion softens. Add the slaw, carrot, spinach, chipotle pepper, oregano and cayenne pepper. Cook until spinach begins to wilt, then add shrimp and stir.

Jalapeno Cream Sauce:

Melt butter in a small pot, and whisk in flour. Allow flour to brown just a bit (brown, not burn), and whisk in broth. Stir in the sour cream; add jalapeño and garlic powder. Season with salt and pepper, and allow the sauce to thicken. Remove the sauce from the heat, and stir in cilantro.

To Assemble:

Lay the tortillas flat, add the shrimp mixture, and sprinkle with cheese. Roll it up, and place seam-down into a baking dish. Repeat.

Pour half of the cream sauce over the enchiladas, sprinkle cheese on top, and cover and bake for 20 minutes.

Drizzle leftover jalapeño cream sauce on top of enchiladas.

Need side dish inspiration? Try this recipe for Yellow Rice with Tomatoes!