These shrimp enchiladas are a tasty treat! Wrapped in soft tortillas and topped with a creamy poblano sauce, they add a delicious twist to your dinner table.
I love how the flavors blend together, making each bite a little party in your mouth! Perfect with some rice on the side for a complete meal—just watch out for extra helpings! 😂
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is best for this recipe, providing great texture and flavor. If you’re looking for a substitute, you can use cooked shrimp or even shredded chicken for a different twist.
Tortillas: Small flour tortillas work well for enchiladas, but corn tortillas are also a fantastic option if you’re gluten-free. Just warm them slightly to prevent cracking while rolling.
Poblano Peppers: These add a nice smokiness to the sauce. If you can’t find them, try using green bell peppers, though the flavor will be milder. Adding a dash of smoked paprika can help mimic the flavor.
Cream: Mexican crema gives a rich, tangy flavor. If unavailable, sour cream or a mix of sour cream and yogurt can be great alternatives. For a lighter version, use low-fat milk or almond milk.
How Do You Roast Poblano Peppers Perfectly?
Roasting poblanos brings out their best flavors, and here’s how to do it right:
- Preheat your broiler or grill to high heat.
- Place the whole poblanos on the grill or under the broiler. Turn often until they’re charred all over (around 5-7 minutes).
- Transfer charred peppers into a bowl and cover with plastic wrap. Let them steam for about 10 minutes. This helps loosen the skin.
- Once cool enough to handle, peel off the skin, remove the seeds, and roughly chop them.
Caring for poblanos helps you unlock their full potential, enhancing your enchiladas!
Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For The Enchiladas:
- 1 lb raw shrimp, peeled and deveined
- 8 to 10 small flour tortillas (6-8 inches)
- 1 cup shredded Monterey Jack or white cheddar cheese (plus extra for topping)
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For The Creamy Poblano Sauce:
- 3 poblano peppers, roasted, peeled, and seeded
- 1 cup Mexican crema or sour cream
- 1/2 cup milk or heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon butter
- 2 cloves garlic
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for blending and garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 20 minutes to bake. So, you can have a delicious dinner ready in approximately 50 minutes from start to finish!
Step-by-Step Instructions:
1. Roast the Poblano Peppers:
To start, roast the poblano peppers by placing them under a broiler or over an open flame. Turn them occasionally until they are charred and blistered all over—this should take about 5-7 minutes. Once charred, place them in a bowl and cover with plastic wrap to steam for 10 minutes. This helps loosen the skin. After steaming, peel off the charred skin, remove the seeds, and roughly chop the peppers.
2. Prepare the Creamy Poblano Sauce:
In a blender, combine your roasted poblanos, Mexican crema (or sour cream), milk (or heavy cream), shredded Monterey Jack cheese, garlic, butter, ground cumin, salt, and pepper. Blend everything until it becomes smooth and creamy. Taste and adjust your seasonings if needed. Set the sauce aside.
3. Cook the Shrimp:
Heat olive oil or butter in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until soft and translucent, which should take about 3-4 minutes. Then, add the shrimp, season with salt and pepper, and cook until they are pink and opaque—this will take about 2-3 minutes per side. Remove them from the heat and chop lightly if you like smaller pieces.
4. Assemble Enchiladas:
Now, preheat your oven to 375°F (190°C). Briefly warm the tortillas in the microwave for 15-20 seconds or in a dry skillet until they’re pliable. Place a spoonful of the shrimp mixture and a sprinkle of shredded cheese down the center of each tortilla. Roll it up tightly and set it seam-side down in a greased baking dish. Repeat until all are assembled.
5. Add Sauce and Cheese:
Pour the creamy poblano sauce evenly over the rolled enchiladas. Don’t forget to sprinkle extra shredded cheese on top for that gooey finish!
6. Bake:
Pop the baking dish into the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are golden brown.
7. Garnish and Serve:
Once baked, carefully remove the dish from the oven. Sprinkle with chopped fresh cilantro for freshness and add some cooked shrimp on top if you want a little more garnish. Serve with lime wedges on the side for an extra zesty kick!
Enjoy your flavorful Shrimp Enchiladas with creamy, smoky poblano sauce! They’re sure to impress your family and friends.
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the fridge or quickly by placing the shrimp in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What If I Can’t Find Poblano Peppers?
If you can’t find poblano peppers, green bell peppers serve as a good substitute, though they will have a milder flavor. For added smokiness, consider mixing in a small dash of smoked paprika into the sauce.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the shrimp mixture and the creamy poblano sauce ahead of time! Assemble the enchiladas and store them covered in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they are cold from the fridge.
How Should I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
