Poblano-Shrimp Enchiladas Recipe
Description:
Originating from Southern Living, these Poblano-Shrimp Enchiladas are a delightful fusion of Mexican flavors, perfect for a quick and delicious meal. If you’re feeling adventurous, you can even make your own green enchilada sauce with just a few simple steps.
Cook Time: 25 minutes
Prep Time: 35 minutes
Total Time: 1 hour
Recipe Category: Mexican
Keywords: < 60 Mins, Oven
Nutritional Information:
- Calories: 581.7
- Fat Content: 38.2g
- Saturated Fat Content: 14.1g
- Cholesterol Content: 160.1mg
- Sodium Content: 1348.5mg
- Carbohydrate Content: 35.3g
- Fiber Content: 5.2g
- Sugar Content: 8.5g
- Protein Content: 26.6g
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 | Fresh Shrimp |
| 5 | Olive Oil |
| 1 | Onion |
| 1 | Tomatoes |
| 1 | Salt |
| 1/4 | Dried Oregano |
| 1/2 | Ground Cumin |
| 1/4 | Pepper |
| 1/4 | Sour Cream |
| 1/2 | Corn Tortillas |
| 8 | Monterey Jack Cheese |
Instructions:
-
Preparation:
- Peel the shrimp and devein if desired.
- Coarsely chop the shrimp and set aside.
- Brush an 11 x 7-inch baking dish with 2 tablespoons of olive oil. Set aside.
-
Sautéing:
- Sauté the poblano pepper in the remaining olive oil in a large skillet over medium-high heat until the skin looks blistered.
- Remove the pepper from the skillet, chop it, and return it to the skillet.
- Add the onion and the next 5 ingredients (tomatoes, salt, dried oregano, ground cumin, pepper) to the skillet and sauté for 4 minutes.
- Add the chopped shrimp and sauté for an additional minute. Remove from heat and let cool for 5 minutes.
- Stir in the sour cream.
-
Assembling:
- Heat the corn tortillas according to the package directions.
- Spoon the shrimp mixture evenly down the center of each tortilla and roll them up.
- Arrange the rolled tortillas seam side down in the prepared baking dish.
-
Baking:
- Top the enchiladas with the green enchilada sauce and sprinkle with Monterey Jack cheese.
- Cover and chill for up to 1 day ahead if desired.
- Bake at 350°F for 25 minutes or until thoroughly heated.
Homemade Green Enchilada Sauce:
If you opt to make your own green enchilada sauce, here’s a simple method:
- Boil 10 tomatillos and 2 jalapeños until soft.
- Put them in a blender and add salt and garlic to taste.
- Blend until smooth.
- Remove from the blender and stir in fresh chopped cilantro and onion to add a burst of flavor to your enchiladas.
Enjoy these flavorful Poblano-Shrimp Enchiladas with your family and friends for a satisfying meal packed with Mexican flair! 🍤🌶️
