Love Grace and Chocolate: Shrimp and Spinach Enchiladas

Shrimp and Spinach Enchiladas

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As a 21 year old newlywed I was absolutely DESPERATE for recipes that turned out delicious every time that I would prepare them. I am a sucker for anything to do with enchiladas so after I tried this recipe I was hooked. The goal of my blog is to help those who are transitioning from college life into the working world with making everyday tasks seem a little less intimidating. With this is mind I wrote the recipes step by step with photos attached so that you can follow along with no fear! I hope that you enjoy this recipe as much as my husband and I. It is by no means a diet recipe, but perfect for a date night in. You can find the full recipe and ingredient list at the bottom of the page.

Shrimp and Spinach Date Night Enchiladas

Preheat the oven to 375. Dice the red peppers.

Next the onion.

Heat up the olive oil over medium heat and then sautee the red peppers and onion until soft.This should take around 2 1/2 minutes.

Next, add the shrimp and cook for about 2 minutes until it is just slightly pink as pictured. The shrimp will be cooked more once it is put in the oven.

Now, add the spinach and cilantro. You will need to sautee until the spinach wilts about 1-2 minutes. After Spinach is wilted set aside, if there is excessive liquid drain when necessary.

Now lets start the sauce. First melt the butter in the skillet over medium heat.

Then we quickly whisk the flour to make a rue.

Actively whisk the mixture, keep the rue on medium heat for about a minute. There is no need to worry it is supposed to look like play-dough at this stage.

Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up during the cooking process . Once the mixture has thickened lower the heat and add the Pepper Jack cheese and stir until melted. Remove the mixture from the heat and add the salsa and sour cream.

Now, place some of the sauce at the bottom of your baking dish. This will keep the enchiladas from burning on the pan.

Fill a tortilla with 3/8 cup (1 1/2 of a fourth cup scooper) of the shrimp mixture, roll the tortilla and place it with the open side down in the baking dish. Repeat until there is no shrimpy goodness left.

Make sure they are lying tightly in the baking dish.

Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until heated through

Finally, we have our creamy enchiladas complete!!

Ingredients:

8 (6-inch) flour tortillas

Shrimp Filling:
2 butter
½ cup red bell pepper, diced
½ cup white onion, diced
2 cloves garlic
1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
1 1/2 teaspoon chili powder or Cajun seasoning
1/8 of a cup cilantro
2 cups Chopped Spinach
2 tablespoons lime juice

Sauce:
2 tablespoons butter
4 tablespoons flour
1½ cups chicken broth
½ cup favorite salsa or salsa verde
1½ cups shredded Pepper Jack (or for a less spicy version Monterey Jack Pepper Jack is Monterey Jack with a little stronger jalapeno kick)
1 cup sour cream

Directions:

Preheat Oven to 350 degrees
Start with the Shrimp filling: In a large skillet heat up the olive oil. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute and a half
Add the shrimp and cook for about 3 minutes. The shrimp will be cooked more once it is put in the oven.
Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
Once the mixture has thickened lower the heat and add the Pepper Jack cheese and stir until melted. Remove the mixture from the heat and add the salsa and sour cream.
Add enough sauce to the reserved shrimp mixture to lightly cover.
Fill a tortilla with ⅓ cup of the shrimp mixture, roll the tortilla and place it with the open side down in the baking dish. Repeat until there is no longer any filling.
Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until heated through

About Post Author

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Hadassah Lenell is currently a wife and a college student who works for the Nebraska legislature. She loves photography, cooking, and pursuing a deeper relationship with her creator.