Shrimp Enchiladas

Ingredients:
1 pound cooked bay shrimp
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage or cole slaw mix
1 carrot, peeled and grated
~3 cups baby spinach (I used a whole container of baby spinach which was probably 4ish cups)
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper
8 tortillas
2 cups Monterey Jack cheese

1/4c butter
1/4c flour
1 - 15oz can of chicken broth
1c sour cream
1 - 4oz can diced green chilis

1/4c chopped cilantro

Heat oven  to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Heat 1 tablespoon olive oil in a large, high sided skillet. Cook onion , stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook until fragrant about 1 minute. Add cabbage, carrot, spinach, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.

To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add green chilis and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 - 1/2 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
Pour the cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Adapted from Damn Delicious