Shrimp Enchiladas with Roasted Poblano Sauce

INGREDIENTS

For the sauce:

poblano peppers

2 tbsp

butter

4 tbsp

flour

1 1/2 cups

chicken or veggie broth

1/2 tsp

garlic powder

Salt and pepper,

3/4 cup

sour cream

1/4 cup

chopped fresh cilantro

For the filling:

1 tbsp

olive oil

small onion, chopped

2 cloves

garlic, minced

1/4 tsp

oregano

cayenne pepper

Salt and pepper,

2 cups

green cabbage, shredded

carrots, peeled and shredded

3 cups

baby spinach

chipotle peppers in adobo sauce, seeded and finely minced

1 lb

shrimp, peeled and deveined

To assemble:

8-inch flour (or corn) tortillas

2 cups

shredded monterey jack cheese