ROASTED SHRIMP ENCHILADAS W/ JALAPENO CREAM SAUCE
INGREDIENTS
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1 pound medium shrimp, peeled and de~veined
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2 tablespoons olive oil, divided
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Kosher salt and freshly ground black pepper, to taste
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2 cloves garlic, minced
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1 small onion, diced
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2 cups shredded green cabbage
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1 carrot, peeled and grated
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3 cups baby spinach
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2 tablespoons chipotle pepper, in adobo sauce
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1/4 teaspoon oregano
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1/2 teaspoon cayenne pepper
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12 (6-inch) corn tortillas, warmed
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2 cups Monterey Jack cheese
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FOR THE JALAPENO CREAM SAUCE
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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3/4 cup sour cream
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2 jalapenos, seeded and minced
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1/2 teaspoon garlic powder
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Kosher salt and freshly ground black pepper, to taste
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1/4 cup chopped fresh cilantro
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