These shrimp enchiladas are wrapped snugly in soft tortillas and smothered in a creamy poblano sauce. They are flavorful and packed with deliciousness that will make your taste buds dance!
Honestly, what’s not to love? Shrimp, cheese, and that creamy sauce work together like a dream. I can’t resist adding an extra drizzle of sauce on top—it’s a game changer! 🌮❤️
Key Ingredients & Substitutions
Flour Tortillas: Small flour tortillas are perfect for wraps. If you’re looking for a healthier option, you can use corn tortillas—just make sure to warm them to avoid breaking.
Shrimp: Fresh, raw shrimp work best, but if you have frozen shrimp, that’s fine too! Just ensure they are completely thawed before using. You can substitute shrimp with cooked chicken or even black beans for a vegetarian option.
Poblano Peppers: These give the sauce its distinct flavor. If you can’t find poblanos, try using green bell peppers, though they won’t have the same smokiness. Canned green chiles are another alternative!
Cheese: Monterey Jack is creamy and melts beautifully, but feel free to use other melty cheeses like Pepper Jack for a slight kick, or a Mexican blend for variety.
Heavy Cream:** This is what makes the sauce so rich. For a lighter version, swap it with half-and-half or use coconut cream for a dairy-free option. Just consider flavor differences, as coconut might add a hint of sweetness.
What’s the Best Way to Roast Poblano Peppers?
Roasting poblano peppers adds a deep, rich flavor that makes the sauce special. Here’s how to get it right:
- Preheat your broiler and place the poblanos on a baking sheet.
- Broil them, turning occasionally, until the skin is blackened—about 5-7 minutes should do it.
- After they are roasted, wrap them in plastic wrap for about 10 minutes; this helps loosen the skin, making peeling easier.
- Peel the skins off, and make sure to remove the seeds and stems before chopping.
This technique really enhances the flavor of the sauce and takes your enchiladas to the next level!
How Do You Ensure Perfectly Cooked Shrimp?
Cooking shrimp can be tricky, but it’s all about timing! Follow these steps:
- Heat your skillet over medium-high heat with olive oil.
- Add minced garlic and cook for about 30 seconds until fragrant—don’t let it burn!
- Then, add the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes per side, just until the shrimp turns pink. This ensures they stay juicy and tender.
- Avoid overcooking; shrimp cooks quickly. As soon as they are opaque and pink, take them off the heat.
This method keeps your shrimp flavorful and tender, making your enchiladas even better!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For The Enchiladas:
- 12 small flour tortillas
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese (or Mexican blend cheese)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For The Creamy Poblano Sauce:
- 2 large poblano peppers
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and approximately 30 minutes to cook, totaling around 45 minutes. Get ready for an amazing meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
First, preheat your oven’s broiler. Place the poblano peppers on a baking sheet. Broil them for about 5-7 minutes, turning occasionally, until the skins are nice and blackened. Once done, move them to a bowl, cover it with plastic wrap, and let the peppers steam for about 10 minutes. This will help you peel off the skins easily. After steaming, peel the skins, remove the stems and seeds, and roughly chop the roasted poblanos. Set aside.
2. Prepare the Creamy Poblano Sauce:
In a skillet over medium heat, add 1 tablespoon of olive oil. Toss in the chopped onion and garlic and sauté until they become translucent. Then, add your roasted poblano peppers along with the cumin, stirring everything together. Next, pour in the chicken broth, heavy cream, and sour cream. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. After that, take the skillet off the heat and pour everything into a blender. Don’t forget to add the shredded cheese and lime juice! Blend until it’s smooth. Taste and season with salt and pepper as needed. Set the sauce aside.
3. Cook the Shrimp:
In a skillet over medium-high heat, heat another tablespoon of olive oil. Add minced garlic and cook for about 30 seconds until it smells wonderful. Then, add the shrimp (seasoned with salt and pepper) to the skillet. Cook for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove from heat and set the shrimp aside.
4. Assemble the Enchiladas:
While shrimp are cooling, preheat your oven to 375°F (190°C). Lightly grease a baking dish. Warm up the tortillas slightly to make them easier to roll. Take each tortilla, place a few shrimp and a sprinkle of shredded cheese inside, then roll it up tightly and place it seam-side down in the baking dish. Repeat until all the tortillas are filled.
5. Add Sauce and Bake:
Pour the creamy poblano sauce generously over the enchiladas, ensuring they are well covered. If you like, sprinkle some more cheese on top. Now, pop the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted and bubbly.
6. Serve:
Once baked, take the enchiladas out of the oven and garnish with fresh chopped cilantro. Serve hot and enjoy! You can add extra lime wedges or a dollop of sour cream on the side for that additional zing!
Enjoy your creamy, flavorful Shrimp Enchiladas with that amazing green poblano sauce! They’re sure to impress your family and friends!
Can I Use Corn Tortillas Instead of Flour Tortillas?
Absolutely! Corn tortillas work well if you prefer them. Just be sure to warm them slightly before filling, as this will help prevent them from breaking when rolling up the enchiladas.
Can I Prepare the Sauce Ahead of Time?
Yes, you can make the creamy poblano sauce a day in advance! Just refrigerate it in an airtight container. When you’re ready to use it, reheat gently on the stove before pouring over the enchiladas.
What’s the Best Way to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or in the microwave with a splash of water to keep them moist.
Can I Substitute the Shrimp with Another Protein?
Definitely! You can use cooked chicken, shredded beef, or even beans for a vegetarian option. Just make sure to adjust the cooking time accordingly if you’re using a different protein.
