These shrimp enchiladas are a tasty treat! Filled with juicy shrimp and wrapped in soft tortillas, they get a special twist from a creamy poblano sauce that adds a rich flavor. Yum!
Making these is always a fun kitchen adventure! I love how the creamy sauce brings everything together. Plus, it feels like a fancy dinner without too much fuss. Perfect for impressing friends!
Key Ingredients & Substitutions
Poblano Peppers: These provide a mild, smoky flavor. If they’re hard to find, green bell peppers can work in a pinch, though they lack the unique flavor. Roasting enhances sweetness and adds depth.
Shrimp: Fresh shrimp is ideal, but frozen shrimp are very convenient. Make sure to thaw them properly. If you have a seafood allergy, consider using shredded chicken or black beans instead for a great protein option.
Tortillas: Flour tortillas are soft and easy to roll. For a healthier option, corn tortillas can be used. Just be sure to warm them more to prevent cracking.
Monterey Jack Cheese: This cheese melts beautifully and adds creaminess. You can substitute with Cheddar or a Mexican blend for a stronger flavor. Vegan cheese is also available if dairy is an issue!
How Do I Roast Poblano Peppers for Maximum Flavor?
Roasting poblanos is simple and adds great taste to your enchiladas. Here’s how to do it:
- Turn on your broiler or heat up a grill. Place the poblanos on a baking sheet or directly on the grill.
- Cook until the skins are charred and blistered, about 5-10 minutes. Turn occasionally to get an even roast.
- Once done, place them in a bowl and cover with plastic wrap or a towel. Let them steam for 10 minutes; this makes peeling easier.
- Carefully peel off the skin, remove the seeds, and chop the peppers. Now you have delicious roasted poblanos ready for your sauce!
Shrimp Enchiladas with Creamy Poblano Sauce
Ingredients You’ll Need:
For the Creamy Poblano Sauce:
- 3 poblano peppers, roasted, peeled, seeded, and chopped
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Enchiladas:
- 1 lb shrimp, peeled and deveined
- 8-10 small flour tortillas
- 1 cup shredded Monterey Jack cheese or Mexican blend
- 1 tablespoon olive oil
- Fresh cilantro, chopped, for garnish
- 1 avocado, sliced, for garnish
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare, plus 15-20 minutes to bake. You’ll enjoy 15 minutes of prep time, roasting the poblano peppers, cooking the shrimp, and assembling everything before popping it into the oven. It’s perfect for a lovely dinner any night of the week!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Place the poblano peppers under the broiler or on a grill until the skins are charred and blistered all over. Once roasted, transfer the peppers to a bowl and cover it with plastic wrap or a kitchen towel. Let them steam for about 10 minutes to make peeling easier. Afterward, peel off the skins, remove the seeds and stems, and chop finely.
2. Prepare the Creamy Poblano Sauce:
In a skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, which should take about 3-4 minutes. Stir in the roasted poblano peppers and cumin, cooking for another 2 minutes.
3. Blend the Sauce:
Transfer the mixture to a blender (or use an immersion blender in the pan) and add heavy cream and sour cream. Blend until smooth. Pour the sauce back into the skillet and heat gently on low, stirring often.
4. Add Cheese and Season:
Stir in the shredded Monterey Jack cheese, mixing until melted and well combined. Taste and season with salt and pepper as needed. Keep the sauce warm on low heat, but don’t let it boil.
5. Cook the Shrimp:
In a separate pan, heat olive oil over medium heat. Add the shrimp, seasoning lightly with salt and pepper. Cook until the shrimp are pink and opaque, about 2 minutes on each side. Remove from heat and chop the shrimp roughly into bite-sized pieces.
6. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Warm the tortillas slightly in a dry pan or microwave until they’re pliable.
7. Roll and Place the Enchiladas:
Spoon some of the shrimp mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
8. Add the Sauce and Cheese:
Pour the creamy poblano sauce evenly over the enchiladas and sprinkle the remaining shredded cheese on top.
9. Bake:
Place the baking dish in the oven and bake for about 15-20 minutes, until the cheese is bubbly and slightly golden.
10. Garnish and Serve:
Once out of the oven, let the enchiladas cool slightly. Garnish with fresh cilantro and sliced avocado. Enjoy with lime wedges if desired for an extra burst of flavor!
Enjoy your delicious Shrimp Enchiladas with Creamy Poblano Sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can be used! Just make sure to thaw them completely before cooking. You can do this by placing them in the refrigerator overnight or by sealing them in a plastic bag and submerging them in cold water for about 30 minutes.
What Can I Substitute for Poblano Peppers?
If you can’t find poblano peppers, green bell peppers can be a suitable substitute, although they are milder. You could also try jalapeños if you want a spicier flavor, just be mindful of the heat level!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the creamy poblano sauce and cook the shrimp in advance. Assemble the enchiladas, cover them, and refrigerate. When you’re ready to bake, just add extra time in the oven since they’ll be chilled.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the oven at 350°F (175°C) until heated through, or microwave for a quicker option, adding a splash of water if they seem dry.
