Ingredients
Serves: 04
Prep Time: 20 mins
Total Time: 50 mins
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
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese
FOR THE JALAPEÑO CREAM SAUCE:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
2 jalapeños, seeded and minced
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
Preparation
