½cupMonterey Jack cheese or Mexican cheeseshredded, plus more for topping
Jalapeño Cream Sauce
2tspunsalted butter
1smalljalapeños pepperseeded and minced
2tspflour
¼cupchicken broth
2Tbspsour creamheaping
salt and freshly ground black pepperto taste
2Tbspchopped fresh cilantro
Instructions
Preheat the oven to 375 ℉. Lightly oil a 8x8 baking dish or coat with nonstick spray.
Heat olive oil in a skillet. Add the garlic and cook for one minute. Add the shrimp and cook until it begins to curl. Add the chipotle pepper and stir until combined with the shrimp.
To make the sauce, melt the butter over low heat in a small saucepan. Add the minced jalapeño pepper and sauté for 5 minutes. Stir in the flour until combined with butter. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream and simmer for a few minutes until the sauce is smooth and has thickened, about 2 minutes. Remove from heat. Spread a thin layer of sauce on the bottom of the 8x8 baking dish.
To assemble the enchiladas, lay the tortilla on a flat surface. Spread half the cheese down the center of each tortilla shell. Next, layer the shrimp, black beans, and avocado slices evenly down the center of each tortilla.
Roll each tortilla and place seam side down onto prepared baking dish. Pour the remaining jalapeño cream sauce evenly over the enchiladas. Sprinkle with additional cheese, if desired.
Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.