Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

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Ingredients

    • 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
  • 1 1/2 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
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