These shrimp enchiladas are a tasty treat! Filled with juicy shrimp and smothered in a creamy poblano sauce, they are a perfect mix of flavor and comfort. Yum!
I love how simple they are to make! Just roll the shrimp in tortillas, pour on the sauce, and pop them in the oven. Dinner is ready before you know it!
Key Ingredients & Substitutions
Shrimp: Use medium shrimp for a perfect bite. If you’re short on shrimp, diced cooked chicken or even black beans can be good alternatives for a protein boost.
Poblano Peppers: These peppers give a wonderful flavor, but if you can’t find them, try using green bell peppers or Anaheim peppers for a milder taste. Roasting is key to developing their sweetness!
Cream: Heavy cream gives a rich texture to the sauce, but if you’re looking for a lighter option, use half-and-half or coconut cream. For a dairy-free version, cashew cream is a nice substitute.
Cheese: Monterey Jack is fantastic, but feel free to mix in some cheddar or queso fresco for variety. Vegan cheese can also work here if you’re avoiding dairy.
Tortillas: Traditional corn tortillas add an authentic touch, but flour tortillas are great for an easier roll. Gluten-free tortillas are available too if needed.
What’s the Best Way to Roast Poblano Peppers?
Roasting poblano peppers enhances their flavor, making them sweeter and smokier. Here’s how to do it:
- Set your oven to broil or use a gas flame.
- Place the peppers directly over the flame or on a baking sheet about 6 inches under the broiler.
- Roast for about 5-10 minutes, turning frequently until the skin is blistered and charred.
- Once done, place the peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This helps loosen the skin.
- After steaming, peel off the charred skin, remove seeds and stems, and chop them up for your sauce.
This technique is really worth the effort for that extra flavor punch!
Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 pound medium shrimp, peeled and deveined
- 8-10 small flour or corn tortillas
- 2-3 poblano peppers
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
- 1 lime, cut into wedges (for serving)
- Cooking spray or a little oil, for greasing
For the Creamy Sauce:
- 1 cup heavy cream or Mexican crema
- 1 cup shredded white cheese (Monterey Jack, Oaxaca, or a blend)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional)
How Much Time Will You Need?
This recipe will take you about 30 minutes of active cooking time, plus an additional 15-20 minutes for baking. If you want to enhance the flavors further, you can roast your poblano peppers ahead of time!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
Begin by roasting the poblano peppers. You can do this over an open flame or under your oven’s broiler. Roast until their skin is blistered and blackened. Once done, place them in a bowl, cover with plastic wrap or a towel to let them steam for about 10 minutes. After steaming, peel off the skin, remove the seeds and stems, and roughly chop the peppers.
2. Cook the Shrimp:
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s translucent. Then, add the minced garlic and cook for an additional 30 seconds. Next, incorporate the shrimp, cumin, and chili powder (if you’re using it), and season with salt and pepper. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove from heat and chop the shrimp into bite-sized pieces if you’d like.
3. Make the Creamy Poblano Sauce:
In your blender, combine the roasted poblano peppers, heavy cream, half of the shredded cheese, half of the chopped cilantro, and a pinch of salt. Blend everything together until smooth and creamy. This sauce is going to be heavenly!
4. Assemble the Enchiladas:
Lightly grease a baking dish with cooking spray or a bit of oil. Warm the tortillas slightly to make them more pliable. Spoon the shrimp mixture down the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
5. Add Sauce and Cheese:
Now, pour the creamy poblano sauce evenly over the enchiladas. Don’t be shy! Sprinkle the remaining cheese on top for that gooey goodness.
6. Bake:
Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
Once out of the oven, sprinkle some extra cilantro on top for garnish. Serve your delicious shrimp enchiladas with lime wedges on the side for squeezing over the enchiladas. Enjoy every bite!
Hope you have a fantastic meal with these shrimp enchiladas featuring that rich, creamy poblano sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is to let them sit in the refrigerator overnight or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat dry before using.
How Can I Make This Recipe Spicier?
If you like some heat, you can add diced jalapeños to the shrimp mixture or increase the chili powder in the poblano sauce. You could also drizzle some hot sauce on top before serving for an extra kick!
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble the enchiladas up to a day in advance and store them in the refrigerator before baking. Just cover them tightly with plastic wrap. When ready to bake, you might need to add a few extra minutes to the cooking time, as they will be cold from the fridge.
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, you can microwave them or bake in the oven at 350°F (175°C) until heated through. Add a splash of cream if they seem dry!
