These shrimp enchiladas are a real treat! Wrapped in soft tortillas and smothered in a creamy poblano sauce, they’re both flavorful and comforting. Who can resist that cheesy goodness?
I love making these for a cozy dinner! Pair them with a side salad or some rice, and you’re all set for a yummy meal. Just don’t forget to save room for seconds! 😋
Key Ingredients & Substitutions
Shrimp: Fresh shrimp adds great flavor to the dish. If you’re allergic or don’t like shrimp, consider substituting with grilled chicken or even mushrooms for a vegetarian option.
Poblano Peppers: These peppers give the sauce its distinctive flavor. If you can’t find poblanos, you can use bell peppers or even jalapeños for a spicier kick. Just adjust the amount based on your heat preference!
Tortillas: Flour tortillas are soft and flexible, but corn tortillas work too. If gluten-free, opt for corn tortillas or gluten-free wraps, ensuring they are warmed before rolling to prevent cracking!
Cheese: Monterey Jack is creamy and melts well. For a twist, you could use Pepper Jack for a bit of spice, or a mix of cheeses like cheddar to change up the flavor.
How Do You Roast Poblano Peppers Like a Pro?
Roasting poblanos brings out their flavor by adding a nice smoky depth. It’s easier than it sounds! Here’s how to do it:
- Use a gas stovetop or broiler.
- Place the peppers directly over the flame or under the broiler. Turn them until all sides are charred and blistered, about 5-10 minutes.
- Once charred, place them in a bowl and cover it for about 10 minutes. This helps steam the skins off.
- Peel off the burnt skin, remove seeds and stems, and they’re ready to add to your sauce.
This method maximizes flavor, and it’s super rewarding when you see those beautiful charred peppers! Enjoy cooking your enchiladas with this technique! 🌶️
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb (450g) raw shrimp, peeled and deveined
- 8-10 small flour or corn tortillas
- 2 cups shredded Monterey Jack cheese or Mexican blend cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro, chopped (for garnish)
For the Creamy Poblano Sauce:
- 3 poblano peppers
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Juice of 1 lime
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and another 20 minutes to bake, making it a great option for a weeknight dinner! You’ll be feasting on creamy, cheesy goodness in less than an hour!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Start by roasting the poblano peppers. You can do this over an open flame on a gas stovetop or under the broiler in your oven. Keep turning the peppers until the skin is charred and blistered all over, about 5-10 minutes. Once done, place the peppers in a bowl and cover them with plastic wrap or a lid for about 10 minutes. This steaming will make peeling easier. After they’ve cooled, peel off the charred skin, remove the seeds and stems, and roughly chop the peppers. Set them aside for later.
2. Prepare the Shrimp:
While the peppers are roasting, heat the olive oil in a skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Once done, remove them from the heat and set aside.
3. Make the Creamy Poblano Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and keep stirring for 1-2 minutes to create a roux. Slowly whisk in the milk and heavy cream, continuing to stir until the mixture becomes smooth and starts to thicken—this should take around 3-5 minutes. Next, add the roasted poblano peppers (you can puree them for a smoother sauce if you’d like), cumin, salt, and pepper. Stir in the shredded Monterey Jack cheese until melted and creamy. Finally, remove the saucepan from heat and stir in the lime juice.
4. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Warm the tortillas lightly in a skillet or microwave to make them more pliable. Quickly dip each tortilla in the creamy poblano sauce to coat it. On each tortilla, place 3-4 shrimp and roll them up tightly. Place each rolled tortilla seam side down in a baking dish. Once all the enchiladas are in the dish, pour the remaining creamy poblano sauce over them, and sprinkle the rest of the shredded cheese on top.
5. Bake:
Put the baking dish in the preheated oven and bake uncovered for 15-20 minutes or until the cheese is melted and bubbly, and the edges of the tortillas start to brown slightly.
6. Garnish and Serve:
When done, remove the enchiladas from the oven and garnish with the chopped fresh cilantro. Serve them warm, and consider pairing with a side of Mexican rice or a fresh salad for a complete meal!
Enjoy your creamy, cheesy shrimp enchiladas with a lovely smoky poblano sauce! They’re sure to impress! 🎉
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but be sure to thaw them thoroughly before cooking. The best way to do this is to place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for about 30 minutes.
How Do I Make the Sauce Spicier?
If you prefer a bit of heat, consider adding a diced jalapeño or some crushed red pepper flakes to the sauce. You can also use spicier peppers in place of poblanos, like Anaheim or even serrano peppers, depending on your heat tolerance!
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble the enchiladas and sauce a few hours in advance. Just cover them tightly in the refrigerator and bake them right before serving. This is a great way to save time on busy nights!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave and cover to retain moisture or warm them in the oven until heated through. Enjoy your tasty leftovers!
