Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Ingredients:

• 1 pound small shrimp, peeled, deveined and tail off
• 2 tablespoons olive oil, divided
• 1 Tablespoon minced garlic
• 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
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 6 low carb tortillas
• 2 cups low fat shredded cheese

For the jalapeño cream sauce:

• 1 Tablespoon butter
• 2 Tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 3/4 cup light sour cream
• 1 jalapeño, seeded and minced
• 1/2 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

Directions:

1.) Preheat the oven to 400 degrees.  Line a baking sheet with foil.

2.) Toss the shrimp with olive oil and salt and pepper to taste.  Place shrimp on baking sheet.

3.) Put into oven until pink, firm and cooked through.

4.) Reduce the temperature to 375 degrees.  Spray a baking dish with non stick cooking spray.

5.) Heat a small amount of oil in a large skillet.  Add the garlic and onion  and cook until the onions become clear.

6.) Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne.  Stir together and cook until the spinach begins to wilt.  Add the cooked shrimp and toss together.  Set aside.

7.) Melt butter in a large saucepan.  Whisk in the flour until lightly browned.  Whisk in the vegetable stock.

8.) Stir in the sour cream, jalapeños and garlic powder and simmer until the sauce has thickened.  Remove from heat and add the cilantro.

9.) Lay the tortillas on a flat surface and spoon 1/3 cup of the shrimp mixture into the center and then sprinkle with cheese. 

10.) Roll the tortilla and place seam side down onto the baking dish.  Pour half of the sauce over the top.  Cover with foil and bake for 20 minutes.

11.) Add remaining sauce as needed.  Enjoy!