Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

Thanks everyone for the great comments. I will be making this dish again for sure. It was great! Enjoy!!

Here is a link to the original recipe - http://damndelicious.tumblr.com/post/25144591731/roasted-shrimp-enchiladas-with-jalapeno-cream-sauce

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce
Yields 3-4 servings
INGREDIENTS:

• 1 pound medium shrimp, peeled and deveined (I used 1 1/2lbs)
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small 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 oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed (I used flour tortillas)
• 2 cups Monterey Jack cheese (I used smoked Monterey Jack cheese)

For the jalapeño cream sauce: (I doubled this)

• 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 taste
• 1/4 cup chopped fresh cilantro

DIRECTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. (Instead I used the Yoder @ 300° on the frogmats)

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine (I used a seasoning rather than just the salt and pepper).
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center (I added about 1/3 cup of the cream sauce to the shrimp mixture before assembling them) ; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven (again used the Yoder and didn't cover - cooked at 275° so that it would take on a little smoke) and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro (I garnished with the Pico de Gallo).