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keto shrimp and greens enchilada with cheese on white plate

Keto Shrimp & Greens Enchiladas With Jalapeño "Cream" Sauce

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.

CourseMain Dish
CuisineMexican, Tex-Mex
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Author Lindsey Dietz


For The Jalapeno Cream Sauce:

  • 1poundfrozen cauliflower
  • 1jalapeño pepperseeded and diced
  • 1/2cupwater or bone broth
  • 2clovesgarlic
  • juice of 1 lime
  • 1teaspoonsalt
  • 1teaspooncumin
  • 1/2teaspoonchipotle powder

For The Enchilada Filling:

  • 3tablespoonsnourishing fatlard, tallow, ghee, coconut oil, avocado oil
  • 1cupyellow oniondiced
  • 2jalapeñosseeded and diced
  • 2cupsshredded green cabbage
  • 1-1/2poundsmedium wild-caught shrimppeeled, deveined, and cut in half
  • 2cupspacked fresh spinach
  • 4clovesgarlicminced
  • juice of 1 lime
  • 2teaspoonssalt
  • 1teaspoonchipotle powder
  • 1teaspooncumin
  • tortillas of choice

Optional Ingredients & Toppings:


Make The Jalapeño Cream Sauce:

  1. 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.
  2. 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.
  3. When the Instant Pot beeps, immediately release pressure.
  4. 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.)
  5. Set the sauce aside and make the filling.

For The Shrimp & Greens Enchilada Filling:

  1. Melt fat in a skillet over medium-high heat and add the diced onion. Saute until soft and translucent, about 5 to 7 minutes.
  2. Then, add the diced peppers and shredded cabbage and cook an additional 2 to 3 minutes, stirring occasionally.
  3. 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:

  1. Preheat the oven to 375 degrees Fahrenheit and grease a 9" x 13" baking dish.
  2. Spread about a tablespoon of the Jalapeño Cream Sauce on your tortilla of choice.
  3. Add approximately 1/4 to 1/3 cup filling in a line on the tortilla.
  4. If you'd like to use cheese, sprinkle some over the filling before rolling.
  5. Roll and lay in the pan. Repeat with sauce + filling + cheese (if using) until you've filled the pan with enchiladas.
  6. 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.
  7. Bake for 20 minutes.
  8. Serve with a garnish of lime and fresh cilantro on top, sliced avocado or guacamole, and/or my Fermented Cilantro-Lime Jalapeños.
  9. Enjoy!