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Shrimp Enchiladas with Creamy Poblano Sauce
This is kind of fancy having to cook the shrimp but when done right this is delicious!
Ingredients:
Creamy Poblano Sauce:
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 1 1/2 cups low sodium chicken broth
- 3 large poblano, minced (reserve 2 tablespoons)
- 3/4 cup sour cream (If, you don't have Sour Cream, you can use 4 ozs of Philadelphia Cream Cheese)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Cajun or Creole Seasoning
- 2 cups monterey or pepper jack cheese (divided)*
- 3 Tablespoons cilantro, chopped
- Large saucepan
- 1 lb. shrimp, peeled and deveined ( I used 2 lbs. Shrimp)
- 2 Tablespoons oil
- 1/2 cup white onions, diced
- 4 teaspoons minced garlic
- 2 1/2 cups shredded (matchstick) carrots
- 5 cups packed fresh baby spinach
- 12 flour or whole wheat tortillas
- Hot sauce to taste (Franks Hot Wing Sauce is my favorite)
- 9 x 13 baking dish
Creamy Poblano Sauce:
- Melt the butter in a large saucepan over medium heat
- Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown
- Gradually whisk in the chicken broth and cook
- Whisk continuously so you don’t have any lumps, about 2-3 minutes
- When the sauce begins to thicken just a bit, add in the sour cream, whisking if necessary
- Next, add garlic powder and the poblano (except the reserved 2 Tablespoons)
- Simmer and allow the sauce to thicken for another 2-3 minutes
- Adjust seasonings to taste
- Stir in 1 cup of cheese
- When the cheese melts, remove from stove
- Stir in 2 Tablespoons of cilantro
- Set aside
- Position a rack in the center of the oven and preheat the oven to 375 degrees
- In a large sauce pan, heat 1 Tablespoons of oil over medium high heat
- Add the shrimp and allow them to cook about 1 minutes per side
- Season with salt and pepper
- Remove the shrimp to a plate using a slotted spoon
- Discard any moisture from the pan and wipe clean
- Add the remaining 1 Tablespoon of oil to the pan and cook the onions for 1-2 minutes or until they just being to turn translucent
- Add the garlic along with the 2 Tablespoons of reserved poblano and sauté for 30 seconds
- Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce
- Allow the spinach to just barely begin to wilt and remove from stove
- Chop the shrimp and add them to the spinach mixture, stir to combine
- Spray a 9 x 13 baking dish with non-stick cooking spray
- Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about 1/3 cup
- Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down on the prepared baking dish
- Repeat with remaining tortillas
- Drizzle the tops of the tortillas with 1/2 of the creamy poblano sauce
- Cover the casserole dish with foil
- Bake for 15-20 minutes or until the tortillas heat all the way through
- Drizzle the remaining sauce on the enchiladas
- Top with the remaining 1 Tablespoon of cilantro
- I highly highly recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese
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