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Shrimp Enchiladas with Creamy Poblano Sauce

This post was last updated on September 19, 2024 at 4:41 pm

February 27, 2021 by Tamara J. 27 Comments

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Shrimp enchiladas with creamy poblano sauce are made with succulent shrimp, flour tortillas, and Monterey Jack cheese, smothered in a delicious creamy poblano sauce.

Since you love these enchiladas, be sure to check out these Green Chile Chicken Enchiladas and this Mexican Rice!

Overhead view of shrimp enchiladas on a plate

Anytime my family goes to a Mexican restaurant, you can bet money that somebody is going to order enchiladas! They are most certainly a favorite. There is something so comforting about that gooey cheese blanketing a savory filing wrapped in that tender tortilla!

On a mission to recreate one of our favorite green enchiladas, this shrimp enchilada dish was born. It all begins with plump and juicy shrimp that are marinated in a delicious cilantro lime sauce.

close up of shrimp enchiladas showing the cheese and shrimp

Ingredients needed for Shrimp Enchiladas with creamy poblano sauce:

It is important to gather all of the ingredients ahead of time. That way, you can jump right into rolling the enchiladas and preparing them for the oven. Here is what you need to get started:

  • Flour tortillas
  • Shrimp
    • Olive oil
    • Cilantro
    • Lime juice
  • Onions
  • Poblano peppers
  • Sour Cream
  • Garlic

Other ingredients that will be used are mainly seasonings and spices. Which include cumin, garlic powder, black pepper, and more.

close up of shrimp enchiladas showing the cheese and shrimp

Marinating the shrimp:

This step is vital to achieve that extra layer of flavor. First, prepare the shrimp by removing the shell, and deveining it. Next, add the shrimp to a bowl. Cover the shrimp with the olive oil, chopped cilantro, and lime juice.

Combine the shrimp with the marinade by mixing it with a spoon. Ensure that the marinade is evenly incorporated throughout the shrimp. Cover the bowl with a lid or with foil, and set aside.

marinated cilantro lime shrimp

Making the creamy poblano sauce:

This creamy poblano sauce is definitely the star of the show. Start by roasting a head of garlic. Here is a detailed recipe for that. First cut off the head of the garlic, just enough to expose the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, salt, and pepper. Wrap it up tight and place in a 350 degree oven.

creamy poblano sauce in a bowl

Next, char the poblano peppers in a piping hot cast iron skillet. Turn the pepper over and over until every side is charred. Place the peppers in a bowl and cover it with a lid or aluminum foil. Let this set for at least ten minutes.

Is the poblano sauce spicy?

Not at all! Poblano peppers are very mild. Moreover, adding the sour cream definitely tames any hint of slickness. If spice is your thing, you may want to add a roasted jalapeño; or even some cayenne pepper. No worries for my non-spice lovers though, this sauce is definitely mild!

close up of shrimp enchiladas showing the cheese and shrimp

Can I make the enchiladas ahead of time?

Absolutely! One of my favorite things about enchiladas is that they can be made ahead of time. In order to make ahead, prep everything as directed- just do not add the sauce on top of the rolled tortillas.

Once they are prepped, cover the dish and place it in the refrigerator. When you’re ready to hear them, add the sauce over the top of the enchilada, and cook as directed in the recipe card.

shrimp enchiladas prepared in a dish before they are baked

How to store and reheat leftovers:

If there happen to be leftovers (which is not likely), transfer the enchiladas to a container with a lid and place them in the refrigerator. They can be reheated in the microwave by cracking the lid of the container and microwaving on high for 2-3 minutes.

Another option is to place the enchiladas back into a baking dish and placing them in the oven. Heat the oven to 375, cover the dish with foil, and warm for 15-20 minutes.

overhead view of entire dish or shrimp enchiladas

What to serve with the shrimp enchiladas:

Make a simple jalapeño salsa, and of course you gotta have your toppings! Sour cream, shredded lettuce, and tomatoes are our favorite toppings.

This Mexican Rice is an absolute must in terms of side dishes. Another great side for any Mexican food is pinto beans. Since the shrimp enchiladas are super rich and hearty, they can definitely pass as a meal all by themselves too!

📖 Recipe

Overhead view of shrimp enchiladas on a plate

Shrimp Enchiladas with Creamy Poblano Sauce

Shrimp enchiladas with creamy poblano sauce are made with succulent shrimp, flour tortillas, and Monterey Jack cheese, smothered in a delicious creamy poblano sauce.
Print Recipe SaveSaved! Rate Recipe
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 45 minutes minutes
Course: dinner, Mexican Inspired
Cuisine: Mexican
Keyword: enchiladas, shrimp
Servings: 6 Servings
Calories: 649kcal
Author: Tamara J.

Ingredients

  • 2 pounds medium Shrimp cleaned and deshelled
  • ½ Onion diced
  • 1 tablespoon Olive oil
  • ¼ cup Cilantro finely chopped
  • 1 tablespoon Lime juice
  • 12 medium Flour Tortillas
  • 2 cups Monterey Jack cheese shredded
  • ½ tablespoon Seasoned salt
  • ½ tablespoon Cumin
  • ½ tablespoon Chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon Garlic powder

Creamy Poblano Sauce

  • 5 Poblano Peppers
  • 4 cloves Garlic
  • 1 cup Sour cream
  • Salt and pepper to taste

Instructions

  • Creamy Poblano Sauce
  • Add shrimp, olive oil, cilantro, and lime juice to a bowl. Use a spoon to evenly coat the shrimp with the marinade. Cover the bowl and set aside.
    marinated cilantro lime shrimp
  • Preheat the oven to 350 degrees. Cut the head off of the garlic, just about ½ inch to expose the garlic cloves. Place the garlic on a piece of aluminum foil that is big enough to wrap the whole thing.
  • Drizzle about ½ tablespoon of olive oil over the garlic. Sprinkle with salt and pepper and wrap the aluminum tightly around the head of garlic.
    shrimp enchiladas rolled in tortillas placed in a baking dish
  • roasted garlic sitting on aluminum foil to be added to the blender for the creamy poblano sauce
  • Place it in the oven for about 10-15 minutes.
  • Next, Place a cast iron skillet on the stove over high heat. Add the poblano peppers to the skillet and char them on each side. The skin should start to blacken. Keep turning until all sides are charred.
  • Remove the poblano peppers and wrap them in a bowl with a lid, or bowl covered with foil for at least ten minutes.
    roasted poblanos with the skin peeled off
  • Uncover the bowl and gently peel the skins off of the poblano peppers and discard it. Discard the stems as well.
  • Add the peppers, garlic, and sour cream to a blender and blend until smooth. If the mixture is too thick, add a teaspoon of water at a time until desired consistency is met.
    sour cream roasted poblanos and roasted garlic in a blender
  • Season to your taste with salt and pepper. Set aside until ready to use.

  • Enchiladas
  • Sprinkle all of the seasonings over the marinated shrimp, and coat evenly by mixing it around with a spoon.
  • Add one tablespoon of olive oil, and one tablespoon of butter to the cast iron skillet over medium heat.
  • Add the shrimp in one single layer in the skillet, also add the diced onions. Sauté shrimp and onions for 2 minutes (flipping shrimp at one minute mark), and remove them from the skillet and place in a bowl (VERY important so shrimp doesn’t overcook).
  • Optional: roughly cut shrimp up if desired so that it is in bite size pieces.
    marinated cilantro lime shrimp
  • Add ½ cup Monterey Jack cheese directly into the bowl with the shrimp and onions. Mix together with a spoon and set aside.
    marinated shrimp mixed with onions and peppers
  • Spray a 9x13 baking dish with non-stick cooking spray. Add a thin layer of the creamy poblano sauce to the bottom of the dish.
  • Spoon shrimp mixture into one side of the tortilla (about two tablespoons or so depending on size of tortillas).
  • Starting from the end that the shrimp mixture is on, roll the tortilla over until it is tightly closed.
    shrimp enchiladas rolled in tortillas placed in a baking dish
  • Place the rolled tortilla seam side down directly into the baking dish. Continue the process until all the enchiladas are rolled. The dish should be tight by the time all of them are rolled and placed in there (about 12 enchiladas).
    shrimp enchiladas rolled in tortillas placed in a baking dish
  • Cover the enchiladas with the remaining creamy poblano sauce, or just enough until the enchiladas are covered evenly. Sprinkle the remaining Monterey Jack cheese over the top. If there are any shrimp left, add that as well!
    shrimp enchiladas prepared in a dish before they are baked
  • Cover the dish with foil, and place it in the oven for 15 minutes. Remove the foil and continue to cook for 5 minutes.
  • If desired, brown the cheese by placing the oven to broil for 1-2 minutes. CAREFUL because the cheese can burn easily on this setting!

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12.5 Inch Pre-Seasoned Cast Iron Skillet with Silicone Handle - Utopia Kitchen
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Nutrition

Serving: 1 | Calories: 649kcal | Carbohydrates: 45g | Protein: 51g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Cholesterol: 375mg | Sodium: 2428mg | Fiber: 4g | Sugar: 3g
Did you make this recipe?Please leave a comment on the blog and tag me in your photo on Instagram or Facebook!

More Mexican Inspired

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    Picadillo (Ground Beef and Potatoes)
  • A taco bowl filled with roasted sweet potatoes, ground beef, avocado slices, shredded lettuce, pico de gallo, and a drizzle of creamy pink sauce, garnished with lime.
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  • A plate of taco rice topped with melted cheese, fresh lettuce, diced tomatoes, and a creamy sauce, served alongside a bowl filled with the same flavorful mixture.
    Cheesy Southwest Taco Rice Skillet
  • a bowl of beef and vegetable soup with a side of lime wedges and Mexican rice on a table setting
    Caldo de Res (Hearty Mexican Beef Soup)

Thanks for sharing!

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Comments

    4.67 from 12 votes (9 ratings without comment)

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    Recipe Rating




  1. TexKim says

    August 24, 2024 at 5:52 am

    Hello! Can this recipe be made with 2 pounds of chicken instead of shrimp? (Allergies)

    Reply
    • Tamara J. says

      August 27, 2024 at 9:21 pm

      Yes absolutely! Just substitute the shrimp with the chicken.

      Reply
  2. Debbie says

    July 02, 2024 at 4:58 pm

    Can you use corn tortillas?

    Reply
    • Tamara J. says

      July 03, 2024 at 1:39 pm

      Absolutely! I have used both flour and corn and they are both equally delicious!

      Reply
  3. Debbie says

    July 02, 2024 at 4:49 pm

    Hi! Can you use corn tortillas? I prefer that over flour. Have you tried using corn?

    Reply
    • Tamara J. says

      July 03, 2024 at 1:40 pm

      Yes I have used both, they're both delicious!

      Reply
  4. Kym says

    February 02, 2024 at 5:04 pm

    These were very good. Next time, I would reduce the recipe to 4 Poblamo's; it really had a bite. Delicious!!

    Reply
    • Tamara J. says

      February 02, 2024 at 10:21 pm

      I'm glad you enjoyed them!

      Reply
  5. Sherry B from Toronto says

    March 18, 2023 at 11:50 pm

    Hi, Your shrimp mixture looks to have something green in it... was it more charred poblano? Also your toppings before baking had green in the mixture as well.... was it it also more charred poplano? Thanks Sherry

    Reply
    • Tamara J. says

      March 20, 2023 at 8:15 pm

      Hi Sherry, it is cilantro.

      Reply
  6. Heather Sepulveda says

    April 06, 2022 at 6:16 pm

    5 stars
    I have made these shrimp enchiladas twice in a row. Everyone that I shared it with loved them and said they were the best they have ever had. They are sooooo good!

    Reply
  7. Britney Brown says

    April 14, 2021 at 2:09 pm

    That smoky poblano with the shrimp and roasted garlic?! This recipe was truly out of this world, we will be making this again for sure!!

    Reply
  8. Jazz says

    April 14, 2021 at 1:00 pm

    5 stars
    I cannot overstate how delicious these enchiladas were. Wow. Didn't want to share it with anybody but my family loved them, too!

    Reply
  9. Jazz says

    April 14, 2021 at 1:00 pm

    I cannot overstate how delicious these enchiladas were. Wow. Didn't want to share it with anybody but my family loved them, too!

    Reply
  10. Cat William says

    April 13, 2021 at 1:51 am

    Girl, this recipe is so good! The plabno sauce was amazing and is definitely the star. Hubby and I loved it

    Reply
    • Tamara J. says

      April 13, 2021 at 12:21 pm

      I'm so glad you enjoyed it!

      Reply
  11. Kaluhi says

    April 12, 2021 at 5:18 pm

    Oh lord! These were soooo flavorful, so damn juicy and so tasty!! I enjoyed the smoky flavour came through and i will for sure be making these enchiladas again!

    Reply
  12. Mila says

    April 12, 2021 at 4:57 pm

    The sauce was my favorite part of this dish! I LOVE using poblanos in the sauce and it was so creamy and flavorful!

    Reply
  13. Shanna Jones says

    April 12, 2021 at 4:50 pm

    You killed it with this recipe! We may have eaten the entire dish in one sitting. Everything about this recipe is great --- the tender shrimp, smoky poblano, the cheese...OMG.

    Reply
    • Tamara J. says

      April 13, 2021 at 12:21 pm

      Yay! I'm so glad it was a hit!

      Reply
  14. Crystal DaCruz says

    April 12, 2021 at 1:43 pm

    Shrimp and poblanos? Say no more. I am hooked on this recipe. It was delicious and so easy to make. Thanks for putting me on!

    Reply
  15. Robin says

    April 12, 2021 at 4:03 am

    I had never made shrimp enchiladas before trying these. What a classic, comfort food recipe!

    Reply
  16. Chenée says

    April 12, 2021 at 1:32 am

    5 stars
    These enchiladas were incredible! I used some leftover corn tortillas that I had on hand, but followed everything else exactly. The flavors were so good!

    Reply
  17. Chef Mireille says

    April 11, 2021 at 8:06 pm

    I've started planning out my Cinco de Mayo menu and decided to try this recipe as a practice first. OMG these were so good. It definitely made it to the final cut for the menu.

    Reply
  18. Renia Butler says

    April 09, 2021 at 2:39 pm

    Talk about changing the game. These seafood enchiladas were so flavorful and a perfect way to incorporate smoky poblanos. We doubled the recipe and froze a batch for lazy weekdays.

    Reply
  19. Jen says

    April 08, 2021 at 7:53 pm

    My family loved this recipe! We have never tried shrimp enchiladas before so this was a super delicious alternative! Thanks for sharing.

    Reply
  20. Marta says

    April 08, 2021 at 2:01 am

    Loved everything about this recipe. The sweet shrimp, the smoky poblano, the garlic. It was a great way to change things up in the kitchen.

    Reply

HEY, Y'ALL!

I'm Tamara! I'm a Southern girl who has cooking in her blood. A wife and busy mom of four awesome kids. I love sharing fun family ideas, money saving life hacks, and have a variety of fool-proof family-friendly recipes for the family on the go. Learn more about Tamara


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