Ohhhh, I am so excited to be sharing this recipe with y'all today! I have been making it for YEARS and here's the real kicker: it's the recipe that made me like enchiladas in the first place. These Creamy Shrimp Enchiladas are filled with veggies and shrimp, and topped with lots of cheese and the most irresistible creamy jalapeno sauce you've ever tasted. They're just so good! They will without a doubt turn anyone into an enchilada convert. Let me show you how I do it!
So, I will definitely admit that these aren't quite the traditional enchilada most people are familiar with, which is honestly probably part of the reason I love them so much! They're packed with carrots, onions, cabbage, and spinach, and while I usually do them with shrimp (because I have a very serious love affair with those little buggers), they're also fantastic with chicken. Or beef. Or ground turkey. Honestly, you could even throw in some beans or tofu and just skip the meat altogether, they're THAT good. I will never understand enchiladas that are filled with just cheese. Or like, just meat. I treat them as an "empty the vegetable drawer and/or freezer" kind of ordeal.
Like, this recipe was pretty much the gateway drug to all sorts of weird and delicious enchiladas. Zucchini, sweet potatoes, kale, all sorts of beans and lentils, fish, literally anything you can think of, I've probably wrapped it up in a tortilla and baked it in a casserole at some point, and with a 99% success rate. Don't limit yourself to stuffing enchiladas with just meat and cheese! You can hide practically any vegetables in here without any complaints. I mean, can anyone really complain about something covered in cheese and creamy jalapeno sauce? I think not.
{recipe adapted from Damn Delicious}
- *for the enchiladas*
- 8 corn tortillas
- 1 tablespoon olive oil
- ½ lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- ½ white onion, chopped
- 3 carrots, shredded
- 2 cups kale, cabbage, and brussel sprout salad mix {coleslaw mix works too!}
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 2 cups Mexican shredded cheese mix
- *for the sauce*
- 1 tablespoons unsalted butter
- 1 tablespoons all-purpose flour
- ¾ cup whole milk
- 1 jalapeno, seeded and finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- handful chopped fresh cilantro
- salt & pepper to taste
- Preheat the oven to 375F, and spray a 9x9 baking dish with nonstick spray.
- In a large saucepan, heat the olive oil with the garlic and onion over medium-high heat.
- Cook until slightly softened, then stir in the carrots and salad mix. Add in the spices, salt, and pepper.
- Cook over medium-high heat until all the veggies are soft and cooked through. Push the vegetables on the side of the pan, and add in the shrimp. Season lightly with salt and pepper, and cook until just pink {remember they will cook more in the oven}.
- Now, make the creamy jalapeno sauce. In a small saucepan, heat the butter over medium-heat until melted. Add in the flour, all at once, whisking vigorously to prevent lumps.
- Cook for a couple of minutes until golden, then stir in the milk.
- Add in the chopped jalapeno and spices, and cook over medium heat until thickened and creamy. Finally, stir in the cilantro.
- Now, it's time to assemble the enchiladas. Spread a couple of tablespoons of sauce in the bottom of the baking dish.
- Fill each tortilla with some of the shrimp filling and some cheese, roll them up, and set them in the baking dish. Top with the remaining cheese and the creamy jalapeno sauce.
- Bake for 30-35 minutes, until cheese is melted, bubbly, and golden.
- Serve immediately with sour cream!
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