Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

I found this recipe on Pinterest and followed the link until I found it at Damndelicious (I am not wild about their name but the recipe looks delicious).  

Ok, here is the original recipe and I can assure you that most of the ingredients are things that my husband will not eat.  I wanted to share the original and after I come up with my substitution list I will post it and I will tell you what the verdict is.
Ok, I made this tonight and now I will add my suggestions and changes.

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Gimme Some Oven) :

Yields 3-4 servings

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

I did not put the veggies in because the Mr. doesn't like any of them; instead I added mushrooms and olives.  I also used a Mrs. Dash southwestern seasoning and to be honest, it was way too hot.  Next time I will probably leave out the chipotle pepper also.

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

I didn't use the cilantro because the Mr. doesn't like the taste of it.

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.  I forgot to cut up the shrimp but it still worked.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes.  Add mushrooms and olives then add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños (I will not be adding jalapenos next time. . . .too hot!!)  and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 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 half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.  I poured all of the cream sauce on it before putting it in the oven.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.