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  Prep Time: 5 minutes
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  Cook Time: 30 minutes
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  Total Time: 35 minutes
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  Yield: 4–6 servings 1x

Indulge in these delicious Verde Shrimp Enchiladas featuring a creamy, zesty, and subtly spicy homemade jalapeño cream sauce. This recipe offers a unique take on classic enchiladas, blending tender shrimp with fresh vegetables for a meal that’s both satisfying and surprisingly light. Perfect for a weeknight dinner or special occasion, this dish promises an unforgettable flavor experience.

Enchilada Ingredients:

• 1 lb. peeled, deveined shrimp
• 2 cloves garlic, peeled and minced
• ½ white onion, peeled and finely chopped
• 3 cups coleslaw mix (shredded cabbage and carrots)
• 3 cups fresh baby spinach
• 1 tsp. chipotle powder
• ¼ tsp. dried oregano
• Dash of cayenne pepper (adjust to your spice preference)
• 12 (6-inch) corn tortillas (see notes below for warming and substitution tips)
• 2–3 cups Monterey Jack cheese, shredded (or your favorite melting cheese)

Jalapeño Cream Sauce Ingredients:

• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 1 ½ cups chicken broth
• 1 jalapeño, seeded and finely minced (remove seeds for less heat)
• ¾ cup sour cream
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. black pepper
• ½ cup chopped fresh cilantro

Instructions

To Make The Enchiladas:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with cooking spray or a pat of butter.
2. In a large sauté pan, melt 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook undisturbed for about 1 minute. Sprinkle ½ tsp. of chipotle powder over the shrimp. Flip the shrimp and continue to cook for another 30-60 seconds, or until just pink and opaque. Be careful not to overcook. Remove the shrimp with a slotted spoon to a plate and set aside. Once cool enough to handle, roughly chop the shrimp into bite-sized pieces if desired, then set aside again.
3. In the same pan, melt the remaining 1 tablespoon of butter. Add the minced garlic and chopped onion, and sauté until tender and fragrant, approximately 5 minutes. Stir in the coleslaw mix and fresh baby spinach. Add the remaining ½ tsp. of chipotle powder, dried oregano, salt, pepper, and cayenne pepper. Stir everything well and cook for an additional 1-2 minutes, just until the spinach begins to wilt and the vegetables are slightly softened. Return the chopped shrimp to the pan, stir to combine all ingredients evenly, then remove the pan from the heat and set the filling aside.
4. Warm your tortillas. You can do this by wrapping them in damp paper towels and microwaving for 10-15 seconds, or by using a tortilla warmer. Keeping them warm and pliable is key to preventing them from tearing during assembly. Also, prepare the delicious Jalapeño Cream Sauce as detailed in the steps below, so it’s ready for drizzling.
5. To assemble the enchiladas: Lay a warm tortilla flat on your work surface. Working quickly to prevent the tortilla from drying out and cracking, place about ⅓ cup of the shrimp and vegetable filling down the center. Sprinkle a generous amount of shredded Monterey Jack cheese over the filling. Carefully roll the tortilla tightly and place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
6. Once all enchiladas are assembled in the baking dish, drizzle about half of the prepared Jalapeño Cream Sauce evenly over the top. Cover the baking dish tightly with aluminum foil. Bake for approximately 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
7. Remove from the oven. Serve the individual enchiladas immediately, generously drizzled with the remaining Jalapeño Cream Sauce. For an extra touch, garnish with additional fresh cilantro, a sprinkle of cheese, or a dollop of sour cream or Greek yogurt.

To Make The Jalapeño Cream Sauce:

8. In a separate skillet or saucepan, melt 2 tablespoons of butter over medium-high heat. Add 2 tablespoons of flour, whisking continuously to form a roux. Cook for 2-3 minutes, until the mixture is golden and bubbly, ensuring no raw flour taste.
9. Gradually whisk the 1 ½ cups of chicken broth into the roux, a little at a time, until completely smooth and lump-free. Bring the mixture to a gentle simmer.
10. Reduce the heat to low. Stir in the ¾ cup of sour cream, whisking gently to incorporate it fully. Add the finely minced jalapeño. Continue to simmer the sauce for a few minutes, stirring occasionally, until it thickens to your desired consistency.
11. Remove the sauce from the heat and stir in the ½ cup of fresh chopped cilantro. Season with ½ tsp. salt and ¼ tsp. black pepper, tasting and adjusting as needed. Keep warm until ready to serve.

Tortilla Tips:

Corn tortillas can sometimes be a bit challenging to work with, as they tend to crack or break when rolled if not properly warmed. For best results, ensure they are thoroughly steamed or microwaved between damp paper towels until very pliable. If you prefer to skip this fuss, or simply want a different texture, feel free to use flour or whole-wheat tortillas – they roll beautifully and are equally delicious!

Spice Level Adjustment:

The heat from the jalapeño cream sauce can be customized to your preference. For a milder sauce, be sure to remove all seeds and membranes from the jalapeño before mincing. For those who crave more heat, you can leave some seeds in, or even add a pinch of a hotter pepper like serrano, or a dash of hot sauce to the filling or sauce.

Cheese Variations:

While Monterey Jack cheese offers a classic, creamy melt, don’t hesitate to experiment with other cheeses. A blend of cheddar and Monterey Jack, a spicy Mexican blend, or even a sprinkle of cotija cheese for a salty, crumbly texture can add exciting new dimensions to your enchiladas.

Make Ahead & Meal Prep:

This recipe is excellent for meal prep! You can prepare the enchilada filling and the jalapeño cream sauce a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the enchiladas just before serving to ensure the freshest taste and best texture.

Don’t Overcook the Shrimp:

Shrimp cooks very quickly. Overcooked shrimp can become rubbery. Watch them carefully and remove them from the heat as soon as they turn pink and opaque, ensuring they remain tender and succulent in your filling.