These enchiladas are cheesy, creamy, spicy, and filled with shrimp and veggies, what more could you want? I actually would have preferred to make them spicier, but since our toddler was eating them too, I limited the spice. Our toddler loves shrimp, and actually like the enchiladas even though they had a good amount of veggies in them. I’m looking forward to eating the leftovers tonight!
The recipe was adapted from Damn Delicious, but I made some modifications. While this meal is pretty simply to prepare, there are a couple steps involved. Try to have everything prepped first, this way assembling the enchiladas will be much easier. I started by cooking the shrimp in a large skillet, just until they turned pink. Gently warning- Do Not Overcook the shrimp! Once the shrimp is cooked, you can cook the filling in the same skillet. After the filling is done you can let it cool and begin making the jalapeno cream sauce. I used Greek yogurt for the sauce and it gives it a nice tangy flavor. If you want the sauce to have a kick, I suggest using 2 jalapenos.
When the sauce is done you can begin assembling the enchiladas. Place the filling in the center of a corn tortilla, top with cheese, roll tightly, and place in a greased baking dish. Once all the enchiladas are rolled, I ended up with 14, evenly pour the jalapeno cream sauce on top of all the enchiladas. To make them extra cheesy, I topped them with more Monterey jack cheese. Shredded Pepper Jack cheese would also be good to give it more spice. Bake at 375 covered for 15 minutes, then Broil for the last 5 minutes until the cheese is brown and bubbly. Serve with a side of beans or rice for a complete meal.