Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

I'm a foodie and a stay at home mom. I love to try new recipes and cook healthy meals for my family. My family also love comfort dishes and great desserts.

1 pound medium shrimp, peeled and deveined

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 carrot, peeled and grated

3 cups baby spinach

2 tablespoons chipotle pepper, in adobo sauce

¼ teaspoon oregano

½ teaspoon cayenne pepper

12 (6-inch) corn tortillas, warmed

2 cups Monterey Jack cheese

subheading: For the jalapeño cream sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 ½ cups chicken broth

¾ cup sour cream

2 jalapeños, seeded and minced

½ teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

¼ cup chopped fresh cilantro

Directions at damndelicious.net

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