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.
Servings 6 Servings
Calories 649kcal
Equipment
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.
- 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.
- 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.
- 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.
- 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.
- Add ½ cup Monterey Jack cheese directly into the bowl with the shrimp and onions. Mix together with a spoon and set aside.
- 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.
- 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).
- 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!
- 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!
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