Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

Courtney is a big fan of filling my inbox with recipes she finds on Pinterest.  Most of them work out to be pretty good but this one was above average and as Courtney said, it was ‘restaurant worthy’.  The recipe below is adapted from Damn Delicious and with a few modifications I think it was pretty good.  The next time I make it I’ll be sure to add something to counter the heat like goat or feta cheese but overall it is worth making.  I chose to grill the shrimp for extra flavor but you can cook the shrimp in the oven or on the stovetop after seasoning with salt and pepper.  Sorry for the lack of pictures but my camera phone really stinks at taking pictures so hopefully I’ll be able to take better photos with a better camera soon.

Grilled Shrimp Enchiladas with Jalapeño Cream Sauce

Grilled Shrimp Enchiladas with Jalapeño Cream Sauce


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 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
  • 6-inch corn tortillas
  • 2 cups Monterey Jack cheese
  • Optional: goat or feta cheese crumbles

For the jalapeño cream sauce:

  • 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. Season the shrimp by tossing in olive oil with salt and pepper.  Cook over medium heat (450 ° – 500°) for 3 – 4 minutes, turning once. Remove from the grill and chop into bite-size pieces so it can be incorporated into the enchilada stuffing later.
  2. Preheat the oven to 375°
  3. Heat the olive oil in a large skillet over medium heat.  Add the onions and garlic and cook until the onions are translucent, stirring occasionally (be sure the garlic does not burn), about 5+ minutes.
  4. When the onions look like they have started to caramelize or slightly fry add the carrots, spinach, chipotle pepper, adobo sauce (a small spoonful)  and oregano.
  5. Stir the mixture until the spinach wilts, about 2 – 3 minutes.
  6. Add the chopped shrimp to the enchilada mixture and keep on low heat while you make the  jalapeño cream sauce (if you want to add goat or feta cheese this is the place to do it).
  7. For the cream sauce start by melting the butter in a small saucepan.
  8. Once the butter is melted whisk in the flour and allow the mixture to cook for a minute or two while it browns.
  9. Slowly whisk in the chicken broth and allow the sauce to thicken over medium heat.
  10. Stir in the sour cream and allow it to simmer for 2 – 3 minutes.
  11. Add the  jalapeños and garlic powder and simmer for another 1 – 2 minutes until the sauce has thickened and remove from heat.
  12. To assemble the enchiladas lay the tortilla on a chopping board and spoon in enough shrimp/spinach mixture to fill the middle of the tortilla and then roll the tortilla up and lay it in a greased pyrex, seam side down.  Repeat this until you have used all of the mixture, for us this made 5 tortillas.
  13. Pour 3/4 of the  jalapeño cream sauce over the enchiladas, top with the shredded cheese, cover with aluminum foil and place in the oven for 20 minutes.
  14. To serve, plate the enchiladas and pour a small amount of the cream sauce on top and garnish with cilantro and/or green onions.

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