These Shrimp Enchiladas are a real treat! Stuffed with tender shrimp and wrapped in soft tortillas, they’re topped with a deliciously creamy poblano sauce that’s full of flavor.
Who doesn’t love a warm plate of enchiladas? They’re perfect for weeknight dinners or when you’re trying to impress guests. Plus, you can customize them with your favorite toppings! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well. If you can’t find shrimp, you can substitute with cooked chicken or even black beans for a vegetarian twist.
Poblano Peppers: These give the dish a lovely smoky flavor. If you can’t find poblanos, you could use green bell peppers, but the taste will be milder. Roasting is key for getting that flavor!
Tortillas: You can use either corn or flour tortillas, depending on your preference. If you’re gluten-free, there are many gluten-free tortillas available now that work great!
Cheese: Monterey Jack is fantastic for melting, but feel free to mix it up! Cheddar or Pepper Jack will add a different flavor. Just avoid pre-shredded cheese if possible, as it doesn’t melt as well.
Sour Cream: Mexican crema gives a richer taste, but plain yogurt can be a healthy substitute. It’s a great way to cut down on calories while keeping it creamy.
How Do I Roast Poblano Peppers Perfectly?
Roasting poblano peppers is super easy and enhances their natural sweetness! Here’s how to do it:
- Put them directly over a flame on your stovetop or place them under a broiler. Rotate them until they’re blackened all around.
- After charring, place them in a bowl covered with plastic wrap or in a sealed bag for about 10 minutes. This helps to steam the skins, making them easier to peel.
- Once cooled, peel off the charred skin, remove the seeds and stems, and chop them up for your sauce.
This method brings out the full flavor of the peppers, making your enchiladas even better!
What’s the Best Way to Prepare the Creamy Sauce?
Making the creamy poblano sauce is a crucial step that adds richness to the enchiladas. Here’s how you can achieve a luscious sauce:
- Start by heating oil in a saucepan, then whisk in flour to create a roux. This helps the sauce thicken nicely.
- Gradually add the blended poblano mixture and keep stirring to avoid lumps. It should get creamy in just a few minutes!
- Make sure to season generously with salt and pepper as you cook. A little taste testing helps adjust flavors perfectly!
Feel free to add more spices if you want a little kick!
Enjoy crafting these shrimp enchiladas with precise techniques and personalized ingredient choices. Happy cooking!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb (450 g) medium shrimp, peeled and deveined
- 8-10 corn or flour tortillas
- 2-3 poblano peppers, roasted, peeled, and seeded
- 1 small white onion, diced
- 2-3 cloves garlic, minced
- 2 tbsp olive oil or vegetable oil
- 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and mozzarella)
- 1 cup sour cream or Mexican crema
- 1 cup milk or heavy cream
- 2 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Fresh parsley or additional cilantro sprigs
How Much Time Will You Need?
This delicious dish takes about 20 minutes to prep and 20 minutes to cook, so in total, you’ll need roughly 40 minutes from start to finish. You’ll have a hearty dinner ready in no time!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by charring the poblano peppers over a stovetop flame or under a broiler until they’re blackened on all sides. It takes about 10-15 minutes. Once charred, place them in a sealed plastic bag or a bowl covered with plastic wrap for about 10 minutes to steam. This helps loosen the skins, making them easier to peel. After steaming, peel off the skins, remove the seeds and stems, then chop them roughly.
2. Prepare the Sauce:
In a blender, combine the roasted poblano peppers, diced onion, minced garlic, sour cream, and about half of the milk or cream. Blend everything together until you achieve a smooth mixture.
3. Make the Creamy Poblano Sauce:
In a medium saucepan, heat the olive oil over medium heat. Sprinkle in the flour and stir for about 1-2 minutes to cook out the raw flavor. Gradually whisk in the blended poblano mixture, the remaining milk or cream, the chicken broth, cumin, and chili powder. Let this simmer while stirring often for about 5-7 minutes until it thickens. Don’t forget to season with salt and pepper to taste!
4. Cook the Shrimp:
Season the shrimp lightly with salt and pepper. You can sauté them in a pan for about 2-3 minutes per side until just cooked through or briefly poach them in boiling water until they appear opaque. If the shrimp are large, you can chop them into smaller pieces after cooking.
5. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Warm the tortillas slightly in the microwave or on a skillet to make them flexible. Spoon a portion of the creamy poblano sauce onto the bottom of a baking dish. Fill each tortilla with shrimp and a sprinkle of shredded cheese, then roll them up and place them seam-side down in the dish.
6. Top and Bake:
Once all the tortillas are in the dish, pour the remaining creamy poblano sauce evenly over the top. Sprinkle generously with any leftover cheese.
7. Bake:
Put the baking dish in the preheated oven and bake for about 15-20 minutes or until the cheese is melted, bubbly, and the sauce is heated through.
8. Garnish and Serve:
Before serving, add a sprinkle of chopped cilantro and any fresh herbs you prefer on top. Serve your delightful shrimp enchiladas hot, paired with a fresh salad or some Mexican rice on the side!
Enjoy this savory and creamy dish packed with flavor that’s sure to become a favorite!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag under cold running water for quick thawing.
What Can I Substitute for Poblano Peppers?
If you can’t find poblano peppers, green bell peppers can work, though they will have a milder flavor. You can also try jalapeños for a spicier version, but remember to adjust the quantity based on your heat preference!
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently in the microwave or a skillet, adding a splash of cream or milk if necessary to maintain the sauce’s creaminess.
Can I Prepare These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas, cover, and refrigerate them for up to a day before baking. Just add a few extra minutes to the cooking time if they’re cold from the fridge when you put them in the oven.
