Wow, guys. I don’t even know what to say. This is like a dinner fairy tale. I found the recipe online, instantly fell in love with it, and made it at the very next opportunity. It took exactly one bite to know that me and these shrimp enchiladas would live happily ever after. Oh – my husband liked them, too. Guess that makes for a somewhat weirder fairy tale, huh?
Whatever. I wish I were eating them right now.
SHRIMP ENCHILADAS VERDES (recipe from Cassie Craves)
For the enchiladas:
2 tbsp butter, divided
1 pound peeled, deveined shrimp
1 tsp minced garlic
1/2 white onion, diced
3 cups cole slaw mix
3 cups baby spinach
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/2 cup prepared green enchilada sauce
1 tbsp honey
8 flour tortillas
2 cups Monterey Jack cheese
For the sauce:
2 tbsp butter
2 tbsp flour
1 1/2 cups low-sodium chicken broth
1 jalapeno, seeded and minced
3/4 cup light sour cream
salt and pepper to taste
1/2 tsp garlic powder
1/2 cup chopped fresh cilantro
- Preheat oven to 375. In large skillet, melt 1 tbsp of butter over medium-high heat. Add shrimp to the pan in an even layer and cook without moving for about 1 minute. While shrimp cook, sprinkle with 1/2 tsp chili powder. Flip shrimp over and cook an additional minute, sprinkling other side with chili powder. Remove shrimp to plate with slotted spoon and set aside. When shrimp have cooled, roughly chop.
- Melt remaining 1 tbsp butter in same skillet. Add garlic and onion and cook approximately 4 minutes. Add cole slaw and spinach and cook until well wilted, adding another 1/2 tsp chili powder, cumin, oregano, salt and pepper. Stir well and cook an additional 1-2 minutes. Add chopped shrimp and stir to combine. Stir in green enchilada sauce and honey, heat through, then remove pan from heat and set aside.
- For the sauce, melt 2 tbsp butter in a different skillet over medium-high heat. Add flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk broth into flour mixture. Stir in sour cream, whisking to remove lumps. Add minced jalapeno and simmer sauce until thickened. Remove from heat and stir in cilantro. Season with salt and pepper.
- To assemble enchiladas, spoon enough of the jalapeno cream sauce into 9×13 baking dish to barely coat the bottom. Fill each tortilla with about 1/3 cup of shrimp/cabbage filling, topping with 2 tbsp cheese. Roll up tortillas and place in baking dish, seam side down. Repeat with remaining tortillas. Pour half the remaining jalapeno cream sauce over top of enchiladas and top with remaining cheese. Cover dish with foil and bake for about 20 minutes.
- When enchiladas have finished baking, serve them with remaining jalapeno cream sauce drizzled over. Garnish with additional cilantro if desired.
Seriously. Make these. I know the honey part sounds weird, but trust me on this one. DELISH.