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Correo Electrónico
Add a photoIt’s been 3 days since my wisdom teeth got pulled out and I’m happy to report back that I can finally eat real food. I’ve been eating Korean-style porridge since Monday….
Ingredientes
- 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
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce
- ¼ teaspoon oregano
- ½ teaspoon cayenne pepper
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese
- FOR THE JALAPEÑO CREAM SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ¾ cup sour cream
- 2 jalapeños, seeded and minced
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh cilantro
Direcciones
- Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. 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 oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
- To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add 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 cilantro.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon ⅓ cup of the shrimp mixture in the center; 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 and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 696 | |
| Calories from Fat 373 | 54% |
| Total Fat 42.04g | 53% |
| Saturated Fat 21.02g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 701mg | 29% |
| Potassium 723mg | 21% |
| Total Carbs 37.31g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.71g | 3% |
| Protein 43.67g | 70% |
