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Shrimp Enchiladas with Jalapeño Cream Sauce

Jessica Randhawa
  • 60 minutes
  • Serves 10

INGREDIENTS

1 lb

Shrimp, large

6 oz

Baby spinach, fresh

2 cups

Carrots

1/2 cup

Cilantro, fresh small

10 oz

Crimini mushrooms

6 cloves

Garlic

1/2 tsp

Garlic powder

10 oz

Green cabbage

2

Jalapenos

1

Onion, large

1/2 tsp

Oregano, dried

1/4 tsp

Parsley, dried

1

cups Chicken or vegetable broth

2 1/2 tbsp

Chipotle peppers in adobo sauce

2 tbsp

All-purpose-flour

1/2 tsp

Cayenne pepper

12

Flour

2

Salt and freshly ground black pepper

2 tbsp

Olive oil

2 tbsp

Butter

2 cups

Cheese

1 cup

Sour cream, low-fat

3/4 cup

Enchilada sauce, green