Roasted Shrimp Enchiladas with Jalapeno Sauce

I don’t think you can take a pretty picture of enchiladas.  They are delicious, but not the most beautiful looking. 🙂  Anyway, these enchiladas are absolutely amazing!  They are packed with so much deliciousness.  I loved, loved, loved them.  I can’t wait to make these again.  They are creamy, on the spicy side, and simply awesome.  Enjoy!
For the enchiladas:
-1 lb medium shrimp, peeled, deveined, with tail removed
-2 Tbs extra virgin olive oil, divided
-salt and pepper, to taste
-1 small onion, finely diced
-2 cloves garlic, minced
-2 cups shredded cabbage and carrot mix
-3 cups baby spinach, washed and roughly chopped
-2 chipotle peppers in adobo sauce, finely diced
-1/4 tsp oregano
-1/2 tsp cayenne pepper
-12 (fajita size) flour tortillas
-2 cups shredded Monterey Jack cheese
For the sauce:
-2 Tbs unsalted butter
-2 Tbs flour
-1 1/2 cups chicken broth
-3/4 cup sour cream
-2 jalapenos, seeded and minced
-1/2 tsp garlic powder
-salt and pepper, to taste
-1/4 cup chopped fresh cilantro
Preheat oven to 400 F.
Pat the shrimp dry.  Place them on a baking sheet.  Drizzle with 1 Tbs of the oil and some salt and pepper.  Mix well with your hands until all shrimp is coated.  Place in preheated oven and roast for 6-8 minutes or until shrimp us nice and pink.  Let it cool a little, then rougly chop it.
Reduce the oven temperature to 375 F.  Coat a 9×13 baking dish with cooking spray.
Heat remaining oil in large skillet.  Add the onion and cook for a couple of minutes.  Add the garlic and cook for 30 seconds.  Add the cabbage mix, chopped spinach, diced chipotle peppers, oregano, and cayenne.  Cook, sitrring occasionally until spinach is wilted.  Add the chopped shrimp, mix well and remove from heat.
Meanwhile, make the sauce: melt the butter in a large saucepan.  Whisk in the flour until lightly browned.  Gradually, whisk in the chicken broth and cook, whisking constanly, until well incorporated (about 2 minutes).  Stir in the sour cream.  Add the jalapenos and garlic powder.  Simmer until the sauce has thickened.  Season with salt and pepper, to taste.  Remove from heat and stir in the cilantro.
Lay a tortilla on a flat surface.  Scoop about 1/3 cup of shrimp mixture and place on tortilla.  Roll it and place seam down onto prepared baking dish.  Repeat with the remaining tortillas.  Top with shredded cheese and jalapeno sauce (make sure all the enchiladas are covered evenly). 
Cover and bake in preheated oven for 20 minutes or until lightly golden and bubbly.  Enjoy!
Adapted from a recipe found here

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