Roasted Shrimp Enchiladas with Jalapeño Greek Yogurt Sauce

This recipe originated from Pinterest 


1 pound medium shrimp, peeled and deveined fresh caught

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

2 cloves garlic, minced

1 small onion, diced

2 cups shredded green cabbage

1 cup cherry tomatoes diced

1 diced avocado

3 cups kale

1/4 teaspoon oregano

1/2 teaspoon cayenne pepper

12 (6-inch) whole wheat tortillas, warmed

8 oz goat cheese

Ingredients for the jalapeño cream sauce

2 tablespoons coconut milk

2 tablespoons coconut oil

2 tablespoons buckwheat or oat flour

1 1/2 cups chicken broth

3/4 cup plain greek yogurt

2 jalapeños, seeded and minced (optional)

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

1/4 cup chopped fresh cilantro


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, tomatoes, kale, oregano and cayenne. Cook, stirring occasionally, until the kale just begins to wilt, about 1-2 minutes. Add shrimp, diced avocado and goat cheese and gently toss to combine.

To make the sauce, heat coconut milk and coconut oil in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in yogurt. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

 Munch Safely,

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