Well, actually I *have* made these before, but tonight it feels different. Tonight is the in the beginning stages of our partial empty-nesting. Two kids off to college all at once (the blended family syndrome) and the youngest–15–only half the time. So with our new schedule, we’ve just had two night sans les enfants. Interesting, exciting, adventurous. All at once. Especially when you never had that DINK–“double-income, no-kids”–time with the spouse because you began anew…avec tres enfants! We’ve only had DDWK–“double debt with kids.”
These are some really yummy, comfort-foodish enchiladas–Shrimp & Sweet Potato with Adobo Cream Sauce. And I actually get my husband all to myself, which is so wonderful…finally…after years of walking in the door and being on the back burner to the kids.
So…here we go…
Turn the oven on 350
1/2 lb. large-ish shrimp (40-ish count/lb), peeled, deveined & tails removed, tossed in olive oil, salt & pepper and cooked on 350 until pink (turn once after a minute or two so they cook evenly)…when it’s out of the oven, give it a rough chop
1 sweet potato, diced & sauteed
1 diced, sauteed onion or shallots or fresh, finely-sliced green onions–whatever you have
1/2 c. feta cheese, if desired
1 1/2 c. heavy cream
2 T butter
1-2 T chipotle in adobo sauce, chopped with sauce.
1/4 tsp smoked paprika
1/2 tsp. cumin
salt & pepper to taste
1/2 to 3/4 c. jack cheese, shredded
8″ flour tortillas
To make the cream sauce…
Melt butter in a small saucepan until it bubbles a little. Add garlic and stir quickly…make sure it doesn’t brown. After 1-2 min., add the heavy cream. Raise temperature to medium and bring to a low boil. Lower to med-low and simmer and simmer 20 min. Add chipotle (chopped, in sauce), salt & pepepr, stir, and continue simmering another 20 minutes until thickened. This basically is like making a traditional “low and slow” alfredo sauce, but with adobo. Add additional cream if the sauce seems to thick and cook a few more minutes.
- Mix together roasted, chopped shrimp, sauteed sweet potato & onion, feta cheese and 1/4 to 1/2 c. of the cream mixture.
- If desired, in a skillet, warm 8″ flour tortillas, one at a time or use them cold. However, they’ll handle more easily if they’re warmed.
- Coat a baking dish with olive oil cooking spray.
- Roll each flour tortilla with about 1/2 to 3/4 c. filling folding ends in so that the filling doesn’t spill out. Place in the pan seam-side down. After all the filling has been used, pour the remaining cream sauce evenly over the enchiladas.
- Sprinkle the top lightly with jack cheese (or heavily if you’re a cheese nut).
Bake on 350 for 20-25 minutes until cheese is melted and sligtly golden.