Creamy Jalapeño Shrimp Enchiladas with Avocado Cream &

Sweet Potato, Black Bean & Chipotle Rice:

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.

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.