Cheesy Shrimp & Veggie Enchiladas

Prepare Your Ingredients
Wash and dry your produce.
Heat oven to 400° F.
Lightly grease a medium baking dish.
De-seed and mince ½ the jalapeño (leave seeds or use all for more heat).
Mince 2 cloves garlic.
Roughly chop the cilantro to make about 2 Tbsp.
Pat shrimp dry, then roughly chop and season with salt and pepper.

Cook the Veggies and Shrimp
Heat 1 Tbsp. olive oil in a medium pan over medium-high heat.
Add the onion and cook, stirring occasionally, about 3-4 minutes.
Add ½ the garlic and cook 30 seconds.
Add the cabbage, carrot, spinach, and half the chipotle (more for spicier). Add oil if pan dries.
Cook, stirring occasionally, until the spinach just begins to wilt; 1-2 minutes.
Add shrimp, cook until just pink and cooked through.
Season with a little more salt, mix and remove from heat.

Make the Sauce
Melt the butter in a small pot over medium heat.
Gradually whisk-in the flour until combined and smooth; 1-2 minutes.
Gradually add ¾ of the chicken broth and cook 1-2 minutes whisking constantly.
Stir in the sour cream, minced jalapeño, and remaining garlic.
Simmer until the sauce has thickened, stirring occasionally for about 3 minutes.
Season with salt and pepper to taste, remove from heat, and stir in the cilantro.

Assemble the Enchiladas
Heat the tortillas in the microwave for about 15 seconds.
Lay tortillas on a flat surface and divide the shrimp mixture between them.
Sprinkle with cheese.
Roll the tortillas closed, and place in prepared baking dish seam-side down.
Drizzle half of the jalapeño cream sauce evenly over the top.
Place into oven, and bake until lightly golden and bubbly, 12-15 minutes.

Plating
Serve immediately with remaining jalapeño cream sauce drizzled over the top.