These shrimp enchiladas are a treat! Wrapped in soft tortillas and smothered in a creamy poblano sauce, they are packed with flavor and just the right amount of spice.
I love how quick they come together! Perfect for a weeknight dinner when I’m craving something fun and tasty. Plus, the creamy sauce is so good, you might want to lick the plate clean! 😋
Key Ingredients & Substitutions
Shrimp: Medium shrimp are great, but you can use large shrimp if you prefer. If you’re allergic or don’t have shrimp, try using cooked chicken or black beans for a vegetarian option.
Poblano Peppers: These add a mild heat and rich flavor. If you can’t find them, use green bell peppers mixed with a small jalapeño for spice. You can also use canned green chiles, but you’ll lose some of the smoky flavor.
Cheese: Monterey Jack or white cheddar are my favorites for melting. If you want something sharper, try a bit of pepper jack or a rich, creamy cheese like queso blanco. For a dairy-free option, look for vegan cheese shreds.
Sour Cream and Cream: For a lighter option, use Greek yogurt instead of sour cream. If you’re avoiding heavy cream, you can use coconut milk or a mix of evaporated milk and a little flour to thicken.
How Do You Roast Poblano Peppers Perfectly?
Roasting poblanos brings out deep flavors! Here’s how to do it right:
- Use a gas flame or broiler. Turn the peppers frequently until they’re charred all over.
- Once charred, place them in a bowl and cover with plastic wrap to steam. This makes peeling easier.
- After about 10 minutes, remove the skins, stems, and seeds. You’ll have beautifully roasted peppers ready to enhance your sauce!
How Can I Ensure My Enchiladas Don’t Fall Apart?
Folding enchiladas can be tricky! Follow these tips to keep them intact during baking:
- Warm your tortillas before using them. This keeps them pliable and prevents cracking.
- Don’t overfill each tortilla. A good amount is about 1/4 to 1/3 cup of filling.
- Roll them tightly but not so tight that the filling spills out. Place them seam-side down in the dish to anchor them.
With these tips and ingredient insights, you’ll be on your way to making delicious shrimp enchiladas with creamy poblano sauce! Enjoy cooking!
Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb medium shrimp, peeled and deveined
- 8 large flour tortillas
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded Monterey Jack or white cheddar cheese, divided
- 1 cup sour cream
- 1 cup heavy cream or half-and-half
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- Fresh lime juice (optional for finishing)
Estimated Time
This recipe takes about 30 minutes of active cooking and preparing time, plus an additional 15-20 minutes for baking. So, you can have these delicious shrimp enchiladas ready in just about an hour! Perfect for a weeknight meal!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by placing the poblano peppers over a gas flame or under the broiler. Turn them occasionally until they are charred all around. Once done, put them in a bowl and cover with plastic wrap; this makes steaming easier. Let them sit for about 10 minutes. After they’ve cooled a bit, peel the charred skin, remove the stems and seeds, then roughly chop the peppers. You’re looking for tasty, smoky flavors!
2. Cook the Shrimp:
In a skillet over medium heat, warm olive oil. Toss in the shrimp and season them with salt, pepper, cumin, and smoked paprika if you’re using it. Cook the shrimp until they turn pink and opaque, which should take about 2-3 minutes on each side. When done, remove them from the skillet and chop them into bite-sized pieces. They’ll be delicious in the enchiladas!
3. Prepare the Creamy Poblano Sauce:
Using the same skillet, melt the butter. Now, add the chopped onion and minced garlic, and sauté them until softened, about 3-4 minutes. Next, stir in the chopped roasted poblano peppers, sour cream, heavy cream, and half of the chopped cilantro. Stir everything gently until the sauce is heated through and begins to thicken. Don’t forget to season it with salt and pepper to taste!
4. Assemble the Enchiladas:
First, preheat your oven to 375°F (190°C). Warm the tortillas a bit so they’re easy to roll. Scoop a portion of the shrimp filling into the center of each tortilla and sprinkle a little cheese on top. Roll each tortilla up tightly and place them seam-side down in a baking dish. This helps keep everything inside!
5. Add Sauce and Cheese:
Now it’s time to pour that creamy poblano sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top for that cheesy goodness we all love!
6. Bake:
Place the dish in the preheated oven and bake for 15-20 minutes. You’ll know they’re ready when the cheese is melted and bubbly—who doesn’t love a bubbly cheese topping?
7. Garnish and Serve:
Finally, remove the enchiladas from the oven. Garnish with the remaining cilantro to add a touch of freshness. If you like, add a squeeze of fresh lime juice over the enchiladas just before serving for an extra zing!
Enjoy your delicious shrimp enchiladas smothered in a luscious creamy poblano sauce! They’re sure to impress anyone you serve them to!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just be sure to thaw them completely before cooking. You can do this by placing them in the fridge overnight or quickly thawing in a sealed plastic bag submerged in cold water.
Can I Substitute Flour Tortillas with Corn Tortillas?
Absolutely! Corn tortillas will work well, though they may be a bit more fragile. To prevent breaking, consider warming them in a skillet or microwave before filling and rolling.
How Can I Make This Recipe Spicier?
If you love heat, try adding diced jalapeños to the shrimp mixture or stirring in some cayenne pepper or hot sauce into the creamy poblano sauce. You can also use a spicier cheese, like pepper jack, for an extra kick!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15 minutes or until heated through, ensuring the sauce stays creamy and delicious!
