Keto Shrimp & Greens Enchiladas With Jalapeño “Cream” Sauce (paleo & dairy-free options)
This recipe for Keto Shrimp & Greens Enchiladas is Tex-Mex comfort food with a few super nourishing twists! With a dairy-free jalapeno “cream” sauce, you can savor these enchiladas if you’re paleo without missing out on flavor. Learn about keto and paleo tortilla options for these keto shrimp enchiladas, too.
Tex-Mex food will always be my one true love. Always and forever.
Because if you grew up in the Texas Panhandle like I did, you would’ve left home with a deep and abiding love for Tex-Mex food, too.
Alas, I live in NE Minnesota now where good, authentic Tex-Mex food is non-existent. I might as well be looking for an alicorn or leprechaun… because that’s about how impossible it is to find the Tex-Mex I crave here in the Arctic tundra. (I kid. It’s *almost* the Arctic tundra.)
So, that means I make it myself!
Our family regularly enjoys the Tex-Mex food of our homeland, albeit what we’re making at home is much more Real Food than pretty much anything we can find in a restaurant.
This recipe for Keto Shrimp & Greens Enchiladas is comfort food Tex-Mex with a few super healthy twists, like using paleo or keto tortillas and making a creamy enchilada sauce with a veggie base.
That Jalapeño Cream Sauce Tho…
I’m a little bit obsessed with cauliflower… specifically cauliflower cream.
Steamed and blended cauliflower — aka cauliflower cream — is so versatile, so neutral, and so nourishing that I try to use it as a “cream” base for as many dishes as I can. (I’ve even put it in brownies, sooooooo… yeah.) Because if you can sneak more veggies into anything, you definitely should!
When blended with spices and jalapeño, you get a lovely, flavorful “cream” sauce that’s very similar to a sour cream sauce that would go on chicken enchiladas.
Except it’s totally dairy-free!
Cauliflower cream is the perfect consistency for enchilada sauce — it’s not too thick and gloopy, not too thin and watery. If Goldilocks had been into Tex-Mex, she’d say this cream was just right. 😉
I already know your next question…
Will these keto shrimp enchiladas taste like cauliflower??
Nah, no worries there. 🙂
Just to be certain…
- Use frozen cauliflower.
- Use super fresh cauliflower.
- Don’t use cauliflower that has wilting leaves or small black/grey spots on the florets.
- Don’t be afraid of salt. Always taste as you add the salt, but don’t be afraid to add more. Salt covers a multitude of cauliflower flavors.
Finally, I make cauliflower cream in my Instant Pot. It’s just the easiest, fastest way, in my opinion.
If you don’t have an Instant Pot, or don’t want to use it in this recipe, you can steam or boil the cauliflower on the stove top, using the same amount water or broth called for in the recipe.
When it’s fork tender, transfer the cooking water or broth and cauliflower to your blender, then continue making the Jalapeño “Cream” Sauce as written.
See how creamy and yummy it is?? 😛
Speaking Of Dairy-Free Enchiladas…
I know, I know… what’s an enchilada (or any Tex-Mex food for that matter) without CHEESE??!!
It’s nearly a mortal sin, isn’t it?
Alas, I know it sucks, but many folks just can’t do the cheese — even keto folks. So, if that’s you or someone you love, I tried these keto shrimp enchiladas without the cheese just to see if I (a self-proclaimed connoisseur of Tex-Mex cuisine) could handle it.
It’s totally fine without cheese. No worries. If you’re paleo or dairy-free or vegetarian and want to skip the cheese, you can do it without sacrificing flavor.
The Jalapeno Cream Sauce really does pull off enchiladas without cheese. (Kinda like my Dairy-Free Instant Pot Queso pulls off queso without the cheese, too.)
Although, I admit it: I WANT THE CHEESE!
Now, another little detail we need to discuss are the tortillas. Because the key to successful, tasty enchiladas is a good tortilla.
It’s All About The Tortilla.
The enchilada fillings and sauce are paleo and keto on their own. Heck, they’re even Whole30! But, that dang tortilla…
For enchiladas, we need tortillas that aren’t just healthy and allergy-friendly, we also need tortillas that don’t fall apart when rolled, don’t collapse when filled, and don’t turn into mush when baked.
It’s a tall order, isn’t it?
If grains aren’t an issue for you, use your favorite tortilla made out of whatever nourishing ingredients you choose.
Whether homemade or purchased, the tortillas should be no larger than 8″ in diameter for these enchiladas.
Paleo & Keto Tortilla Options
If it’s a totally grain-free, paleo tortilla you’re needing, I have tried 3 different store-bought paleo tortillas specifically for these shrimp enchiladas:
Siete Foods’ Cassava + Coconut Tortillas — package of 8 was $9.99 at my health food store. These tortillas were definitely most like the “real” thing! They held up to rolling and wet ingredients and did not turn soggy when baked. This is a great option for nut-free folks, but these tortillas are NOT keto. Still, for taste and texture, they’re my #1 pick if you’re going for store-bought tortillas.
Siete Foods’ Almond Flour Tortillas — package of 8 was $9.99 at my health food store. These tortillas were tasty, too, though they didn’t hold up to rolling quite as well as the Cassava + Coconut tortillas. Obviously, these are made with almond flour, so they’re not nut-free. They’re also not keto. These are my #2 pick.
Savor Tooth Paleo Pumpkin Seed Tortillas — package of 6 cost $8.75 from Azure Standard, the best price I’ve found. These tortillas were our least favorite in these enchiladas. They rolled great, but then got soggy while baking, so they’re my #3 pick. I’ll stick with these for our paleo wraps instead. One tortilla has 9 net grams of carbs, which could fit into a keto lifestyle if other carbs throughout the day were limited.
For paleo/grain-free, homemade tortillas, try:
If you know of a store-bought keto tortilla with clean ingredients, let me know! I still haven’t found one.
So, if you are just really jonesing for these enchiladas but need to stay low-carb keto, you’re going to have to make your tortillas.
Give one of these recipes a try:
Now that you’ve chosen your tortillas, let’s make these amazingly delicious Keto Shrimp & Greens Enchiladas with Jalapeño “Cream” Sauce!
Keto Shrimp & Greens Enchiladas With Jalapeño "Cream" Sauce
Author Lindsey Dietz
Yield 6 to 8 servings
This recipe for Keto Shrimp & Greens Enchiladas is Tex-Mex comfort food with a few super nourishing twists! With a dairy-free jalapeno "cream" sauce, you can savor these enchiladas if you're paleo without missing out on flavor. Learn about keto and paleo tortilla options for these keto shrimp enchiladas, too.
For The Jalapeno Cream Sauce:
- 1 pound frozen cauliflower
- 1 jalapeño pepper, seeded and diced
- 1/2 cup water or bone broth
- 2 cloves garlic
- juice of 1 lime
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder
For The Enchilada Filling:
- 3 tablespoons nourishing fat (lard, tallow, ghee, coconut oil, avocado oil)
- 1 cup yellow onion, diced
- 2 jalapeños, seeded and diced
- 2 cups shredded green cabbage
- 1-1/2 pounds medium wild-caught shrimp, peeled, deveined, and cut in half
- 2 cups packed fresh spinach
- 4 cloves garlic, minced
- juice of 1 lime
- 2 teaspoons salt
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- tortillas of choice
Optional Ingredients & Toppings:
Make The Jalapeño Cream Sauce:
Add the frozen cauliflower, pepper, and water or broth to the stainless steel insert of your Instant Pot. Put the lid on the pot, seal the vent, and press the "Manual" button.
Adjust the time to 2 minutes at high pressure. While the cauliflower cooks, add the remaining ingredients to a blender or food processor. Alternatively, you can blend with an immersion blender once the cauliflower is finished cooking.
When the Instant Pot beeps, immediately release pressure.
Pour the cooked cauliflower, pepper, and broth into the blender or food processor and blend until smooth and creamy. (Or use an immersion blender in the pot.)
Set the sauce aside and make the filling.
For The Shrimp & Greens Enchilada Filling:
Melt fat in a skillet over medium-high heat and add the diced onion. Saute until soft and translucent, about 5 to 7 minutes.
Then, add the diced peppers and shredded cabbage and cook an additional 2 to 3 minutes, stirring occasionally.
Add all remaining ingredients, except the tortillas, and cook until the shrimp is bright pink. Remove from the heat and set the filling aside.
Assemble The Enchiladas:
Preheat the oven to 375 degrees Fahrenheit and grease a 9" x 13" baking dish.
Spread about a tablespoon of the Jalapeño Cream Sauce on your tortilla of choice.
Add approximately 1/4 to 1/3 cup filling in a line on the tortilla.
If you'd like to use cheese, sprinkle some over the filling before rolling.
Roll and lay in the pan. Repeat with sauce + filling + cheese (if using) until you've filled the pan with enchiladas.
Pour the remaining sauce over the pan of enchiladas. If you'd like, sprinkle 2 cups of grated Monterey Jack cheese over the pan of enchiladas.
Bake for 20 minutes.
Serve with a garnish of lime and fresh cilantro on top, sliced avocado or guacamole, and/or my Fermented Cilantro-Lime Jalapeños.
Courses Main Dish
Cuisine Tex-Mex, Mexican
More Healthy Tex-Mex Recipes You’ll Love…
- Fermented Cilantro-Lime Jalapeños
- Naturally Fermented Jalapeno Peppers
- Instant Pot Mexican Beef Stew
- Nourishing Mexican Chicken Soup In The Crock Pot
- Instant Pot Ranchero Beans
- Pinchos de Pollo
- Fermented Cilantro Chimichurri
- Dairy-Free Instant Pot Queso
- Super Simple Salsa Verde Chicken
Do you love homemade enchiladas? What type of tortilla will you use for yours?
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