Roasted Shrimp Enchiladas with Jalapeño Cream Sauce — Damn Delicious

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Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Smothered in a rich, jalapeño cream sauce, how can you resist these cheesy shrimp enchiladas?!

It’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, which I like to eat occasionally but not for 2 meals a day for 4 days straight.

But now that I can chew and open my mouth without any excruciating pain, I absolutely cannot wait to make these Pork Belly Sliders, Baked Chicken Burritos with Sour Cream-Poblano Sauce, and Texmex Sloppy Joes among many others that I have listed out on my “to-make” list.

But until I make these, I have this wonderful verde shrimp enchiladas for you today. These babies are packed with the huge prawns from Costco along with your fun veggies like onions, cabbage, carrots and spinach. Once we add a bit of chipotle flavor to the mix, it’s topped with an oh-so-creamy yet spicy jalapeño cream sauce. Who knew that the marriage of flavors between the chipotle and jalapeño melded so well together?

Now I absolutely loved everything about this dish except for the store-bought tortillas. I usually buy the handmade flour tortillas from Trader Joe’s but I thought I’d try something different so I picked up a bag of the corn tortillas. Little did I know that corn tortillas are not my thing.

Next time I make this, I’ll be sure to try out these DIY Flour Tortillas. It doesn’t even require yeast!

So here’s how you make this:

Let’s first roast some shrimp. Lay them out on a baking sheet, toss them with some olive oil, salt and pepper and then pop them into the oven for about 6-8 minutes.

Super easy and simple, right?

When they’re cool enough to handle, go ahead and give them a rough chop into bite-size pieces.

Now we’ll make the jalapeño cream sauce. We’ll first melt some butter,

whisk in the flour,

stir in the chicken broth,

stir in the sour cream,

and stir in the jalapeños, garlic powder, salt and pepper. Lots of good stuff happening here.

Then we’ll finish it off by throwing in some fresh cilantro.

Now we’ll make the shrimp filling. Let’s first saute some garlic and onion.

Then comes the rest of the ingredients – cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. You want to saute it just until the spinach begins to wilt.

Now we’ll throw the chopped up shrimp back to the pot…

and voila, the filling is done. Not too bad right?

Then we’ll wrap them up in each of the tortillas, top it off with the creamy goodness and bake it until it gets nice and golden, about 20 minutes. Once it comes out of the oven, top these babies off with some more of that jalapeño cream sauce – you wouldn’t want that to go to waste!

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Smothered in a rich, jalapeño cream sauce, how can you resist?!


  • 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 onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups shredded Monterey Jack cheese

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 tast
  • 1/4 cup chopped fresh cilantro leaves


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  4. 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.
  5. 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.
  6. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 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.
  7. 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.
  8. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

Did you Make This Recipe?

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These are outstanding. Very spicy just like we like it. I did not have enough tortillas, so I mixed the rest of the batch with the rest of the sauce, YUM! I think I will do w/out tortillas next time and use homemade tortilla chips to dip with, SO GOOD! Also made Mexican sour cream rice (on Pinterest) with this, perfect. Thanks for the recipe!!

I made this and it was so delicious thank you

These look so good, do the shrimp get overcooked in the oven?? Nothing worse than overcooked shrimp, but yours look perfect, so I’m going to give it a try! Thanks so much for sharing, really enjoy all your recipes!

The shrimp does not get overcooked in the oven. It mainly heats it through, melting the cheese right in those crevices!

Can I use low fat sour cream in the sauce?
Can I use green chilies instead of jalapeno’s?

Yes and yes, but the green chiles will lend a milder taste than the jalapeños.

I don’t see cheese in this recipe, or did I miss it?

Yes, the recipe calls for 2 cups Monterey Jack cheese.

i was thinking of skipping the tortillas and serving the shrimp mixture over brown rice and then drizzling the sauce over. do you think the veggie mixture will be cooked enough given i won’t be baking it in the oven? should I saute the carrots and cabbage a little longer? Thanks! Looks delicious.

Yes, the veggie mixture should be cooked enough. But I recommend tasting and testing as you go to make sure it is fully cooked through.

Do you think I could make these ahead of time, and then pop them into the oven prior to company coming over, or do you think the tortillas and shrimp mixture would get soggy?

I would be a little bit worried of some sogginess if made ahead of time.

thats what I thought!! your answer confirmed it. Ive made this many of times and just LOVE the recipe. I love your whole website for that matter. Everything I have made off of here is the best! Thanks for your quick response and awesome recipes! You are my favorite food blogger!

You are so sweet! Your comment just made my night! 🙂

I’ve made the filling and sauce ahead of time and then put them together at the last minute and it works out great! I’ve also frozen them and put them in the oven frozen and that has turned out well, too!

I make them ahead al the time.

What is the campaignIcon (below spinach)?

Thanks for pointing that out. You can disregard “campaignIcon” – it is a typo.

I made these tonight for my boyfriend!! AMAZING!! not one thing we didn’t like about them.. Thank you so much for the recipe will be making these again soon..

This sounds really good can u tell me what is chipotle pepper in adobo sauce

This is a canned product that you can find at your local grocery store in the Hispanic food aisle.

Debra, this is the first time I made this recipe and the first time I had chipotle peppers in adobo sauce, and I would recommend omitting if you’ve never had it before. Couldn’t eat the recipe because it was so overpowering, I couldn’t even taste the shrimp. Next time I will omit for sure.

Oh my goodness! These were absolutely wonderful. Better than anything I could get at a Mexican restaurant. Loved all the veggies in it. Great way to get my 10 yr old to eat them. Loved loved loved them. Can’t wait to try your other recipes .
( I did go lite on the chipotles..I don’t like overly heated food) AWESOME

Do you think these would work with scallops? I have some on hand…

They could but I’m a bit worried that they will be overcooked in this entire enchilada process.

I used a combination of scallops and shrimp and they turned out awesome. I just didnt cook the scallops all the way in the oven.

Hi Chung-Ah, just came across this as I am attempting to make this dish. Can I prepare the
mixture in advance, veggies and shrimp, then later on assemble before dinner? Also is the adobo sauce mentioned a different sauce than the Jalapeno Cream Sauce, or is it one in the same.

Thank YOU!! Kathleen

Yes, you can absolutely prepare this ahead of time.

The adobo sauce is different from the jalapeno cream sauce.

Theses were wonderful! My husband doesn’t do veggies-but said I could make these again anytime. I fried three stripes of bacon and added to the filling, I like the smokey flavor with the shrimp. And next time I would probably double the sauce-tasted so good I wanted more.

Delish. Made these tonight and used chicken (didn’t have enough shrimp). Just broiled the chicken breasts first and man is the good!! Just enough cream to balance the heat.. Will be making again with shrimp.. Or anything really! Thank you!!

Damn Delicious is right. My son and I really enjoyed these enchiladas. I never would have thought to put cabbage and carrots in something like this but that and the spinach really made the dish. The jalapeno cream sauce took it over the top. I will make these over and over again. Thank You Chung-Ah!

This recipe is GANGSTA. Just a few simple ingredients too. I had to post a review because I’m not even a jalapeno fan but the sauce was excellent. I followed the recipe but I made 2 adjustments. Instead of chipotle pepper in sauce, I used dry chipotle seasoning, and instead of baking the shrimp, I simply chopped, then added the pieces to the pan of veggies and sauteed for about 3 additional minutes. All I had to do was transfer from pan to tortilla.

Will definitely make again. Thanks for the great recipe!

Looks yummy! I had my WT done last year at this same time and you are way braver than me, I ate fruit soup and pudding for a week then left for France and the UK and could barely eat the bread;(

This recipe takes enchiladas to a whole new level…a level of delicious plus! I love the ingredients and combination of rich flavors, and the jalapenos make it even better. Thanks for sharing!

I’m getting fat just by coming to your blog. LOL! You have some awesome recipes!

Very spicy. Could go easy on peppers if you can’t handle it. Definitely will not use corn tortillas again. They do not cooperate at all.

Patty, as indicated in the recipe, the corn tortillas need to be warmed before wrapping them up with the fillings (you can simply nuke them in the microwave for 20 sec). The same goes for flour tortillas, or else they will not “cooperate” and rip through.

Made these for the first time tonight….absolutely delicious! I did use corn tortillas, in keeping with traditional enchiladas and will probably not use as much chipotle pepper the next time. Try them for yourself!

I found this on Pinterest but it says the recipe calls for two cups jack cheese. Is this true? If so does the cheese go in the sauce or on the tortillas? Thanks!

Yes, Mara, this is correct. As the recipe indicates, the cheese goes inside the tortilla along with the filling – “To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese“.

Ah I suck! Thank you!

Followed the recipe exactly and just loved this! My husband wasn’t eating dairy or gluten when I made this meal, so had to make him a separate sauce… but that just left more of the cream sauce for me!! 🙂

Soooo good. You must make this.

I tried this recipie out and was NOT disappointed!! It was amazing. So easy to make. I made fresh tortillas with it instead of corn tortillas and that made all the difference! I didn’t use adobo sauce cause I couldn’t find it so it wasn’t to spicy. Which is perfect for me since I don’t like too much spice. I could get 8 fairly big enchiladas which was perfect for 4 adults and a 2 year old. I was worried we wouldn’t have enough but they are surprisingly filling! I served with basmati rice mixed with sautéed onions and cabbage! 5 stars.

Sounds amazing and can’t wait to try them! Do you think that they would heat up well? For example, take them for lunch the next day…thanks

Absolutely! The leftovers were great the very next day we had them.

I made these last night and they were phenomenal! I actually forgot some ingredients (cilantro, chipotle pepper) but it was still amazing. I’ll be sure to try it with them included next time!

These were beyond delicious. Thanks for the amazing recipe….can’t wait to eat the leftovers tomorrow for lunch 🙂

These look great! I know you said above that making these ahead of time and popping in the oven might result in sogginess, but do you think it could all be made separately and assembled later? Or would the shrimp mixture still get soggy?

I’m sure it would be fine if you cooked everything separately and assembled prior to serving.

Do you think I could substitute vegetable broth for chicken or something else? We’re having a friend over that eats fish but not meat. Thanks!

Vegetable broth should work just fine!

What a hit! FABULOUS! A bit on the spicy side, but my husband, son and daughter-in-law loved it! I am going to the store to get the ingredients to have on hand! Yes, that good! Thank-you!

Making these again for the 2nd time. They were the bomb the first time. Only thing is, my tortillas got soggy the first time. But, I didn’t start with half the sauce. Hoping this does the trick! Didn’t use cabbage the first time because, I didn’t have any… Excited to try it again with cabbage for that added crunchiness. Yum Yum

Just made these for the first time and they are DELICIOUS! I’m a college student, so I don’t have much cooking experience, but I was able to successfully make these. I will definitely be making these again. The sauce was the best part and I’m happy that there were vegetables in the enchiladas. SO YUMMY!

I’m anxious to try these but I’m not a cabbage fan. Do you have any suggestions for substitutions?

Alice, you can try omitting the cabbage altogether and adding more baby spinach to compensate.

Thank you! I stumbled upon you on pintrest for the olive garden Alfredo also delish! and I’m so glad I did. man I’m happy with just the sauce been looking for a Baja cream sauce and jalapeño sauce tyty tyty. I’m enjoying the blog

Made this dish tonight and LOVE it. Made “as is” except roasted the shrimp in the 375 degree oven for 6 minutes and then cooled. I have been spreading the word since dinner was over to anyone I think would love this recipe as much as I do. Will try the homemade tortillas next time, that would only make it better.

These were AMAZING! We had friends over for dinner tonight and I made these along with your Southwestern chopped salad with cilantro lime dressing and Barefoot Contessa’s Pink Grapefruit Margaritas. It was a lovely restaurant quality dinner. Thank you so much for sharing!

Do you think I can make the sauce and filling the day before then assemble before baking and serving?

I have never tried making this ahead of time but some of my readers have and said they had great results!

Delicious Delicious Delicious just got through making them and as I was cooking it was hard too stop poping shrimp in my mouth and sipping the sauce so spicy and flavorful. I give this recipe 5 stars.

Hi, these look amazing and judging by the comments they really are! Do you think the shrimp/carrot/cabbage mixture could be made ahead and frozen? Just trying to plan ahead for the hectic holidays. Thanks so much!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. I recommend using your best judgment for freezing and reheating.

Great to hear you’re doing well, wisdom teeth removal is such a gross healing process bleh I hated it and didn’t eat anything for over a week!

Hi! I’m not a huge fan of sour cream but otherwise love the way this recipe sounds. Do you think I could substitute heavy cream? Or should I try something thicker like plain Greek yogurt? Also @Amy, I haven’t tried it with this particular recipe, but typically, cooking, freezing, and then re-warming cabbage makes the texture kind of nasty (in my opinion). 🙂

Greek yogurt would be a much better substitute for sour cream than heavy cream.

Made these last night and they were incredible! Didn’t change a thing. Thank you!

Making theses for the 4th time tonight. Simply amazing.

Anyone have success using flour tortillas instead? I’m not a huge fan of corn tortillas. Just curious!

Flour tortillas will work just fine.

OMG!! DAMN DELICIOUS!! My husband was overwhelmed! Said this was the best Mexican dish I have ever made and restaurant quality! Thank you for sharing!

I love this recipe and have made it a number of times. Most recently, I smoked the shrimp briefly in our smoker and it turned out so delicious. Love your site, so many amazing and healthy recipes!

These were absolutely amazing. I did sustain a pretty nasty capsaicin burn on my hand…but I must say, it was worth it…yum!!

The shrimp enchiladas were very much enjoyed by my family. I would really like to have the recipe in detail so I’ll know exactly how much of each ingredient to put in. I couldn’t quite get the cheese sauce just right, but yet, they still liked it!

Does the recipe for the jalapeno sauce call for fresh or canned jalapenos?

It is best to use fresh jalapenos.

i would like to make a gluten free version of this recipe for a friend. Do you think cornstarch as a substitute for flour in the sauce would work?

You can certainly try substituting cornstarch but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

Is this dish very spicy? If so, how would you recommend toning it down a bit?

You can reduce the amount of jalapenos as needed.

you say 4 serving. how many is 4 serving exactly? i want to make sure i have enough for two houses to have some

Elizabeth, this recipe yields 4 standard servings as an entree item. Please make the appropriate adjustments if you need additional servings.

What could be used instead of chicken broth? Could I forgot that completely or will it alter flavor of it severely? Allergic to MSG so don’t want to risk it.

Veronica, it may be best to submit homemade broth.

Would it be too cheesy if I said these were damn delicious? You’ve probably heard that a million times! I made these the other night for my husband and I. Boy were they a big hit. So flavorful and delicious. I’ll definitely be making them again, but will probably half the cayenne pepper, since they were a little on the spicy side. Thanks for sharing such a delicious recipe. You have a new fan in me!

WOW!! Just made these tonight and must say that they are fantastic!! In Norway I couldn’t find the corn tortillas so had to use the flour ones. Don’t know if that matters because we were licking our plates clean! I love shrimp and they were so flavorful! This is now my new favorite!! Thank you! OH! We also don’t get jalapenos, but I was lucky to find them in a jar so I just guessed a bit at how much would be two peppers. Your pictures help tremendously! Again, thank you!

So finally i cook some americans enchiladas LOL (as you know the real ones are with fry corn tortilla and no oven at all, the oven is a usa invent LOL), and im ready to write my input :D, first i use corn tortillas because im was not to convince with the idea of flour tortillas for enchiladas, but of course now i know why its better flour… it was a completely disaster because they brake as soon as i put the shrimp mix on them ughhh so annoying! soooo i have to put 2 tortillas per enchilada (yeap…Viva the carbs. ) Still they broke but it was a little bit more edible; and for the filling: no sour cream on hand so my friend google suggest i subsitute with whipping cream with a tablespoon of lemon and salt, and it work! the sauce was delicious!! I only use 1 jalapeño, even im mexican and love spicy food, the hubbie not to much 🙁 . And of course i keep missing ingredients so no cabbage, i only use spinach, carrots and add some frozen corn to the mix along with the spices. After 10 min in the oven beacuse i was worry for my weak enchiladas i took them out and im happy to report that they were delicious! A littke bit spicy but so creamy and with the shrimp mix yummy.
the american enchiladas pass the test with honors and im totally going to make then a Next time, i will totally try the trader joe flour tortillas, 2 jalapeños, and i like the idea of using tortillas chips also! Like some sort of nachos i guess.
Love all the recipes! Thanks a lot!!

These are delicious! The only thing is, if you don’t like really spicy food then half the cayenne. That’s what I’ll do next time, because it’s too spicy for me. Other than that, perfect!

I bought all these ingredients today and I’m going to make these tomorrow. I’m going to freeze a small portion of the shrimp mixture and keep some of the sauce aside (refrigerated). I want to see if these can be made ahead of time and frozen. Since I will have the fresh ones to compare with the frozen ones, I’ll be back with the results sometime next week. I’m going to make them exactly as the recipe calls for. I’m a huge cilantro fan, so I might use a little more of that. I’m using flour tortillas. I live in Houston. All these ingredients are readily available.

I made these last night and they were such a hit!! The shrimp mixture is definitely spicy so next time I think I won’t use as much chipotle peppers but they were so good!! We had the leftovers for lunch today and, as always, they’re never as good as fresh but we still chowed down on them!

I hope to hear the results from the person that experimented with freezing half and refrigerating half. Did you assemble, then freeze? Details thank you.

I have some frozen lobster tails we caught in the Florida Keys back in July. Wondering if you’ve ever used lobster for this or your thoughts?

I actually have not used lobster but it sounds like an amazing substitution!

Love this recipe! I use rotisserie chicken instead of shrimp, simply because it is easier for a quick week night meal. The last time we made them I froze the excess and I used it tonight for an egg roll filling! Dipped in a sweet and sour sauce – delish appetizer!

I made this last night…fantastic. I did not find it to be to spicy but we do like heat. Next time I will double the sauce because its amazing.

Do you know how this dish would do if it were frozen and then put in the oven? What would the changes be to the cooking time?

Unfortunately, without having tried this myself, I cannot advise the changes to cooking time. As always, please use your best judgment.

Not too bad… not my favorite! I think I would prefer this recipe with shredded chicken, possibly more zest or zing?! …But overall this was a big hit at my dinner party. I had a gluten-intolerant friend over and so I substituted the flour for almond flour! xo, thank you for the post!

Hi this looks absolutely amazing! I wondered if anyone had tried making the smaller , for a crowd. We are having a large group and we are all bringing a dish to share. I was thinking to double the recipe, in a 13×9 pan and make skinnier enchiladas with the the small corn tortillas?? What do you think? Will doubling it work?

I worry that it may not all fit in a 9×13 pan. But as always, please use your best judgment.

Made these tonight. They were awesome!

does it taste better if they tortillas are fried or not?

That’s really up to you and your personal taste preferences! I mean, you can’t go wrong either way. 🙂

these are SO GOOD! like lick the plate good!
I substituted plain greek yogurt for the sour cream and it tasted wonderful to me. thank you for another damn delicious dish. 😉

This recipe is an absolute winner! Loved it.

Made these tonight and they were amazing! I made a couple of adjustments. I only used 1 jalapeño in the sauce and it was plenty spicy, and we LOVE spicy food. I also only used 1/2 of one onion so my kids wouldn’t pick it out. Other than those minor changes I did it exactly as written and couldn’t be happier with the outcome! This is DEFINITELY going into my “Worth making again” folder!

Could I use cream cheese for the sauce with a splash of cream? My husband Hates sour cream with a passion. Really thinking about making this today!

This is now my family’s favorite dish. I had to omit / add a few details due to picky eaters (no veggies add rice). There was a great deal of hesitation at first in that my peeps never tried shrimp in an enchilada. With that being said, I am SO GRATEFUL to have a new recipe to add into our rotation. WONDERFUL meal-

Real enchiladas are NOT made with flour tortillas. That’s just wrong. Those type of enchiladas are Americanized. So wrong.

Excellent, corn tortillas are a must, filling and sauce were perfect. Will definitely make again

Awesome , takes a little work well worth it.

I have tried many of your recipes, they are always great! This was no exception! I did make some substitutions and changes. I used canned green chilis in place of the jalapenos, turned out great! My sour cream had gotten pushed back to the back of the fridge and had frozen :(… I used some plain greek yogurt. I left out the cabbage and carrots to save time and just used more spinach. I used manchego cheese which was marvelous! I used whole wheat flour tortillas. This was a total hit with my family! Everyone went back for seconds! Thank you for another great recipe!

Could I use vegetable stock instead of chicken broth?

Wow! So good! It’s rare to find a recipe everyone in my family loves- and this one was a big hit! Only one question- any idea on calorie count per serving?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

Hi- can a little of the chipotle sauce be added to the cream sauce for color? How would that work?

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