Creamy Jalapeño Shrimp Enchiladas and Sweet Potato, Black bean & Chipotle Rice with La Morena

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Sometimes in life we are given choices and it's up to us to make the best choice we can, given our surroundings, our circumstances and our preferences. I often find myself faced with making a choice that has been haunting me since I was a young girl: Enchiladas... or tacos? It's not an easy choice, but when it comes down to it, it's something you just have to decide for yourself. No one can make the choice for you. This time, I chose enchiladas. As I was staring into space the other day, trying to come up with something new and fun to make, the only thing that kept popping into my head was a giant pan of enchiladas. Not just any enchiladas, though...oh, no. Shrimp enchiladas. Yes! I became a little obsessed with the idea of shrimp enchiladas and also the idea of creating a delicious Mexican rice and incorporating some yummy fall flavors into it. Game on!

I don't know if any of you have ever shopped at Vallarta Market, but let me just tell you... it's kind of like a foodie theme park. There is so much amazing detail in all of the sections of the store and there are SO many sections! There's a huge bakery section, a salsa bar, a drink bar, a food bar, a cheese bar, a tortilla bar, a seafood bar and a huuuuuuge meat section. Every time my husband walks in, he heads straight to the meat section and I can just see his little eyes light up. It's so cute. I, personally, could live amongst the cheese and be happy.

Honestly, I could probably just live in Vallarta and be happy... I could live off of Mexican food! But, only really good Mexican food... I always feel like if i'm going to make a Mexican dish, I want to make it right. I always try to use authentic Mexican products so I know my food will have an authentic Mexican taste! It's the only way.

While we were there we picked up some of our favorite supplies to create our delicious Mexican dinner of creamy jalapeño shrimp enchiladas and a chipotle rice, which included a can of La Morena jalapeños and a can of La Morena chipotle peppers in adobo sauce. Yum.

Pictured above are the beginnings of something beautiful: jalapeños, chipotle peppers, cilantro, onion, lime, garlic, avocado and, of course, fresh corn tortillas! Vallarta has the best tortillas in the world. Honest.

The making of the jalapeño cream sauce! Smells so good while it's cooking. Plus, it's so easy to make, thanks to the La Morena jalapeños... they chop up so nicely and have such great texture and flavor!

Shrimp! These little shrimpies smelled amazing and I had to sneak one before they went into the enchiladas. Honestly, you could just serve a huge plate of these beauties and everyone would be happy.

The fun part! I love pouring sauce over things. It gives me a sense of great accomplishment and satisfaction. 

After the rice is done cooking you add in your cooked sweet potatoes, black beans, cilantro and lime. Season it up with a little salt and pepper and it's ready to go! The chipotle pepper gives the rice such an amazing smokey flavor and the sweet potatoes and black beans are there to soak it up and compliment it perfectly!

Once you've removed your enchiladas from the oven, add a dollop of avocado cream and some chopped cilantro and you have yourself a deliciously authentic-tasting shrimp enchilada dinner!

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Creamy Jalapeño Shrimp Enchiladas with Avocado Cream & 

Sweet Potato, Black Bean & Chipotle Rice:

{Print Recipe}

For the sauce:

• 1 tablespoon oil
• 1 tablespoon butter
• 3 tablespoons {finely minced} onion
• 2 cloves garlic, minced
• 2 La Morena pickled jalapeños, seeded and chopped
• 3 tablespoons flour
• 1 (14 ounce) can chicken broth
• 1/2 cup sour cream

For the enchiladas:

• 1 medium onion, diced
• 1 clove garlic, minced
• 1/3 cup chopped cilantro
• 1 teaspoon chili powder
• 1 La Morena pickled jalapeño, seeded and chopped
• 1 pound raw shrimp, peeled, deveined, tails removed
• 1 tablespoon lime juice
• 1 tablespoon oil
• 1 tablespoon butter
• 2 cups shredded monterey jack cheese
• 12 corn tortillas

For the Avocado Cream:

• 1 medium avocado, mashed
• 2-3 tablespoons sour cream
• Pinch of salt

For the rice:

• 2 cups long grain white rice
• 1 (8 ounce) can tomato sauce
• 2 cubes chicken bouillon
• 2 La Morena chipotle peppers, seeded and finely diced
• 3-1/2 cups water
• 1/2 cup chopped cilantro
• 1 medium sweet potato, peeled and cut into 1/2" cubes
• 1 cup black beans
• 1 tablespoon lime juice
• 1 tablespoon oil
• 1/2 cup chicken broth

Directions:

Preheat oven to 375 degrees.

Combine mashed avocado, sour cream and salt and place into refrigerator until ready to serve.

Place oil and butter in a medium saucepan, heat over medium heat, add garlic and onion and sauté for 2-3 minutes. Add jalapeño, sprinkle in flour, whisk and cook for 1 minute. Whisk in chicken broth and allow sauce to thicken, about 2 minutes. Remove from heat and stir in sour cream.

In a large pot, heat oil, then add your onions and garlic. Cook for about 2-3 minutes, or until onions are beginning to soften. Add rice and cook for 2 minutes, then add in tomato sauce, water and chipotle peppers. Bring to a boil, cover, and reduce heat to simmer.

In a medium skillet, heat butter and oil, then add garlic and onions. Cook for 2 minutes, then add in cilantro. Remove from skillet. Add shrimp, sprinkle with chili powder and cook until shrimp are pink, about 3 minutes. Roughly chop shrimp so they are in large chunks and add in cooked onion mixture and lime. Season with salt and pepper to taste.

Lightly grease a 9"x13" baking dish. Place 1/4 cup shrimp mixture in each tortilla, sprinkle with cheese, roll and place in baking dish. Repeat with remaining tortillas. Top enchiladas with jalapeño cream sauce and place in preheated oven for 18-20 minutes.

While enchiladas are baking, place sweet potatoes in a small pot over medium heat, add 1/2 cup chicken broth, cover, and cook until tender. Add black beans, lime and cilantro, then, once rice is finished cooking, add the mixture to the rice.

Once enchiladas have finished cooking, place them on your serving plate and top with a dollop of avocado cream and a sprinkle of chopped cilantro. Serve with a big scoop of rice and a lime wedge.

Makes 12 enchiladas.