Delicious enchiladas de camarones! Mild,pan-roasted and chopped poblano chile pepper and succulent shrimpare combined with chopped onion and tomato, Mexican seasoningsand sour cream, rolled up in corn tortillas, covered in greenenchilada sauce and Monterey Jack cheese.
Recipe: Poblano-Shrimp Enchiladas
3/4 pound unpeeled, medium-size fresh shrimp
5 tablespoons olive oil – divided use
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 corn tortillas
1 (10-ounce) can green enchilada sauce
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
Makes 4 servings.
Fiesta Foods Sizzling Recipe: Seafood Enchiladas – Part 1If the Poblano-Shrimp Enchiladas recipe was useful and interesting, you can share it with your friends or leave a comment.