These shrimp enchiladas are a tasty treat! Packed with seasoned shrimp and wrapped in soft tortillas, they are topped with a creamy poblano sauce that adds a smooth and spicy kick.
Honestly, the sauce is the star here! I could eat it with a spoon. When I serve these, everyone loves them, and they disappear faster than I can say “enchilada”! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well here. If you can’t find shrimp, cooked chicken or even black beans are excellent substitutes for a different protein.
Poblano Peppers: Roasting brings out the best flavor. If you need a quicker option, canned green chiles can add a similar smoky taste but be sure to adjust the spice levels!
Tortillas: I prefer flour tortillas for their softness, but corn tortillas are a great gluten-free alternative. Just warm them up first, so they don’t crack while rolling.
Cheese: Monterey Jack is mild and melts beautifully. If you want a sharper taste, a blend of cheddar and pepper jack is a favorite of mine!
Sour Cream: You can swap it for Greek yogurt for a healthier option. It has a similar tanginess and creaminess that works well in the sauce.
How Do I Safely Roast Poblano Peppers?
Roasting poblanos enhances their flavor and makes peeling easier. Here’s how to do it efficiently:
- **Direct Flame:** Use tongs to hold the pepper over an open flame on your stove. Rotate until the skin is blackened, about 2-3 minutes.
- **Broiler:** Place peppers on a baking sheet and broil on high, turning occasionally until blistered and blackened.
- **Steaming:** Once roasted, place them in a sealed bag or covered bowl for about 10 minutes. This helps steam the skin, making it easier to peel.
- **Cleaning:** After cooling, simply peel off the skins, remove the seeds, and you’re ready to use them!
Roasting vegeteables like this adds a wonderful depth of flavor to any dish!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb raw shrimp, peeled and deveined
- 8-10 small flour tortillas
For the Creamy Poblano Sauce:
- 2-3 roasted poblano peppers (skin removed and seeds discarded)
- 1 cup sour cream or Mexican crema
- 1 cup chicken broth
For the Filling:
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup shredded Monterey Jack or white cheddar cheese, divided
For Cooking:
- 2 tbsp butter or olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. You’ll spend a bit of time roasting peppers, sautéing the shrimp, and assembling everything before baking it for a delicious, warm meal!
Step-by-Step Instructions:
1. Prepare the Poblano Peppers:
Start by roasting the poblano peppers over an open flame or under a broiler until their skins are blackened and blistered. Once done, place them in a plastic bag for about 10 minutes. This steaming process makes it easier to peel off the skins. Once cooled, remove the skins, stems, and seeds, and set the roasted peppers aside.
2. Make the Creamy Sauce:
In a blender, combine the roasted poblano peppers, sour cream, chicken broth, and a pinch of salt and pepper. Blend everything until smooth and creamy. This sauce will add fantastic flavor to your enchiladas!
3. Cook the Filling:
In a large skillet, heat the butter or olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
4. Add the Shrimp:
Now it’s time to add the shrimp to the skillet. Season them with salt and pepper, and cook until they turn pink and opaque, around 3-5 minutes. Once cooked, you can roughly chop them if you prefer smaller pieces.
5. Preheat and Assemble:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish. If your tortillas are stiff, warm them briefly to make them more pliable. Spread a small amount of the creamy poblano sauce on the bottom of the baking dish.
6. Fill the Tortillas:
Take each tortilla and fill it with a spoonful of the shrimp mixture and a sprinkle of the shredded cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
7. Top and Bake:
Pour the remaining creamy poblano sauce over the enchiladas, then sprinkle any leftover cheese on top. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Once baked, remove the enchiladas from the oven and garnish with fresh chopped cilantro and lime wedges. Serve hot and enjoy your delicious shrimp enchiladas with creamy poblano sauce! Perfect for a cozy dinner!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. You can thaw shrimp overnight in the fridge or by placing them in a sealed bag and submerging in cold water for about 15-20 minutes.
How Can I Make This Dish Spicier?
To add some heat, consider including chopped jalapeños or a dash of cayenne pepper in the filling. You can also use spicy pepper jack cheese instead of Monterey Jack for an extra kick!
Can I Make the Enchiladas Ahead of Time?
Yes, you can prepare the enchiladas up to the baking step. Just cover and refrigerate them for up to a day. When ready to bake, you may need to add a few extra minutes to the cooking time as they will be cold from the fridge.
What Are the Best Sides to Serve With Shrimp Enchiladas?
These enchiladas go wonderfully with a fresh salad, Mexican rice, or refried beans. For a refreshing touch, a side of guacamole or mango salsa pairs nicely too!
