Spinach and Shrimp Enchiladas
2 tablespoons butter
1 pound peeled, devined shrimp
2 cloves garlic, peeled and minced
half a white onion, peeled and finely chopped
3 cups cole slaw
3 cups fresh baby spinach
1 teaspoon chipotle powder
1/4 teaspoon oregano
dash of cayenne pepper
12 (6-inch) corn tortillas
2-3 cups Monterrey Jack cheese (or other favorite cheese)
Jalapeno Cream Sauce Ingredients:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
1 jalapeno, seeded and minced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1. Preheat the oven to 375 degrees. Grease a 9 x 13-inch baking dish.
2. In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove shrimp to a plate.
3. Melt the remaining butter in the pan. Add the garlic and onion, and cook until just tender, about 5 minutes. While they are cooking, check and see if the shrimp are cool enough to handle, then roughly chop it into bite sized pieces. Set aside.
4. Back to the pan: add the cole slaw and spinach, as well as the other 1/2 teaspoon of chipotle powder, plus the oregano, salt, pepper, and cayenne to the pan. Stir well, and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
5. Make Jalapeno Cream Sauce at this point: In another pan, melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
6. Heat tortillas in microwave, about 5 at a time for 30 seconds. To assemble the enchiladas, place a tortilla on a flat surface. Fill the middle of the tortilla with about 1/3 cup of the shrimp/spinach filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with the jalapeno cream sauce/more cheese is desired, then cover the dish with foil and bake for about 20 minutes, or until bubbly and cheese is melted.
9:00 PM on Friday 20th April 2012 with 2 notes