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Poblano-Shrimp Enchiladas recipe

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

  • Peel shrimp, and devein, if desired. Coarselychop shrimp, and set aside.
  • Brush an 11 x 7-inch baking dish with2 tablespoons oil. Set aside.
  • Saut pepper in remaining oil ina large skillet over medium-high heat until skin looks blistered.Remove from skillet, and chop.
  • Return chopped pepper to skillet. Addonion and next 5 ingredients; saut 4 minutes. Add choppedshrimp, and saut 1 minute; remove from heat, and cool5 minutes. Stir in sour cream.
  • Heat tortillas according to package directions.Spoon shrimp mixture evenly down center of each tortilla, androll up. Arrange, seam side down, in prepared pan. Top with sauce,and sprinkle with cheese. Cover and chill up to 1 day ahead.
  • Bake at 350°F (175°C) for 25 minutesor until thoroughly heated.

    Makes 4 servings.

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  • Comments

    1 Comment


    To make the sauce, melt the butter in a medium saucepan.  Stir in the chopped poblanos.  Sprinkle in the flour and stir, cooking briefly just until golden, about 1-2 minutes.  Whisk in the broth and garlic powder.  Season with salt and pepper to taste.  Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat and stir in the sour cream and cilantro. Oh, and for all those who wondered, this was the wonderful meal that my girlfriends and I cooked together during our recent get together .  This recipe has the stamp of approval from four other bloggers whose palates I trust implicitly.  What more can you ask for?

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