Shrimp Enchiladas with Jalapeño Cream Sauce

3 lbs small shrimp cooked and chopped into bite size pieces (or 2 lbs cooked chicken, chopped)

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, diced

2 cups shredded green cabbage

4 carrots peeled and grated

6 cups baby spinach

1/2 teaspoon oregano

1 teaspoon cayenne pepper

24 - 6" tortillas

4 cups shredded cheese (I used a Mexican blend)

In a large skillet heat olive oil. Add garlic and onion and cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Add cabbage, carrot, spinach, oregano and cayenne pepper. Cook until vegetables are tender and spinach is wilted. Add shrimp (or chicken) and gently toss to combine. 

Jalapeño Cream Sauce

4 tablespoons butter

4 tablespoons all purpose flour

3 cups chicken broth

2 cups sour cream

2 jalapeños seeded and minced

1 teaspoon garlic powder

1/2 cup chopped fresh cilantro

Salt and Pepper to taste

Over medium heat melt butter in large sauce pan. Whisk in flour until lightly browned, 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly until blended well. Stir in sour cream. Add jalapeños and garlic powder. Reduce the heat and simmer until the sauce has thickened. Season with salt and pepper. Remove from heat and stir in cilantro.

Preheat oven to 350º.  Grease 2 - 9x13" baking dishes (I used butter). 

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

Pour the Jalapeño Cream Sauce evenly over the top. Place in oven and bake, covered, until lightly golden and bubbly. About 30 minutes.

Makes 24 enchiladas