🦐Creamy Poblano Shrimp Enchiladas 🦐
INGREDIENTS:
🦐 2 1bs Shrimp (deveined/peeled/chopped)
🦐 2 Poblano Peppers (chopped)
🦐 1/2 bunch of Cilantro (chopped)
🦐 11 Garlic Cloves (minced)
🦐 1 small Yellow Onion (diced)
🦐 1 Red Bell Pepper (diced)
🦐 1/2 cup Chicken Broth
🦐 4 oz Cream Cheese
🦐 4 oz Monterey Jack Cheese (shredded)
🦐 10 inch diameter Tortillas
🦐 1/4 bunch of Parsley (finely diced)
🦐 Cotija for garnish
🦐 1 tablespoon Olive Oil
🦐 2 tablespoons Water
🦐 1 teaspoon Onion Powder
🦐 1/2 teaspoon Paprika
🦐 1 1/2 teaspoon Salt
🦐 1 teaspoon Black Pepper
🦐 1 teaspoon Lemon Pepper
DIRECTIONS:
- Preheat oven to 400°
-Chop up poblanos and 1/4 bunch of cilantro small enough to be processed in a blender.
- Afterwards throw that all in the blender with 7 garlic cloves, olive oil, and water then blend until smooth; then set aside.
- Place a medium pot over medium heat then add in chicken broth.
- Afterwards, add in cream cheese and 2 oz of Monterey Jack cheese; then stir until the cheese fully melts in.
- After that, add in the poblano mixture and mix in well. Then add in salt, black pepper, onion powder, and mix it well.
- Allow it to cook for an additional 10 minutes.
- While that is happening. I recommend starting on chopping up your enchilada fillers (onion, parsley, 1/4 bunch of cilantro, red bell pepper, and 4 garlic cloves).
- After sauce is done place a pan over the same burner with a bit of olive oil in it.
- Once it’s heated place chopped shrimp in with lemon pepper, salt, and paprika then cook for two minutes or until it’s halfway done.
- Pull out immediately after then place in a medium mixing bowl along with the prepped onion, parsley, cilantro, garlic, and bell pepper; mix it until it’s thoroughly combined.
- Place a thin layer of poblano sauce into a casserole dish, once that is done set it to the side and begin to assemble your enchiladas.
- First lay the tortilla flat and add a thin layer of Monterey jack cheese in the middle.
- Then put the shrimp mixture on top of the cheese.
- After that roll tightly, then place enchilada to the end of the casserole dish.
- Continue the last three steps until you have a desired amount of enchiladas you want.
- Afterwards layer enchiladas with poblano sauce on top to your liking.
- Top it off with a bit of Cotija, then pop it into the oven.
- Allow it to cook for 10 to 15 minutes, then serve immediately with a bit more Cotija and cilantro as well as any sides of your choice.
⏱️ PREP TIME: 30 minutes
🥘 COOK TIME: app. 50 minutes
✅ OVERALL RATING: 12/10
PERFECT SIDES:
🍲 Mexican Rice
🍲 Spanish Rice
🍲 Cilantro Lime Black Beans
🍲 Refried Beans
🍲 Cilantro Lime Rice
Always remember to taste test while you are cooking and add in seasoning if you feel it needs it.
QOTD ⁉️: WHAT ARE YOUR FAVORITE TYPE OF ENCHILLADAS ?
#enchiladarecipe #poblanosauce #mexicanfood #letschat #lemon8contest
Hey foodies! After mastering these incredible Creamy Poblano Shrimp Enchiladas, I wanted to share a few extra tips and tricks to make your cooking experience even better, and answer some questions you might have about this fantastic dish, especially about that luscious poblano cream sauce. First off, let's talk about the star of the show: the Creamy Poblano sauce. While the recipe blends the poblanos raw, which gives a vibrant, fresh flavor, if you’re looking for an even deeper, smoky complexity, consider roasting your poblanos before blending. Simply char them over an open flame or under the broiler until the skin is blistered and blackened. Then, place them in a bowl, cover with plastic wrap for 10-15 minutes (this helps loosen the skin), peel, remove seeds, and then proceed with the recipe. This extra step adds a layer of flavor that some might prefer, especially if you've ever wondered why some enchilada sauces can taste a bit flat or even slightly bitter – sometimes it's about fully developing those pepper flavors! Ensure your garlic is well-minced and cooked briefly to avoid any raw garlic bite in the final sauce. For those busy weeknights or when feeding a crowd, you might be wondering about making a shrimp enchilada casserole instead of individually rolled enchiladas. It's super easy to adapt! Instead of rolling, you can create layers: start with a thin layer of sauce in your casserole dish, then tortillas (you might tear them to fit), then the shrimp mixture and a sprinkle of cheese, more sauce, and repeat. Finish with a generous layer of sauce and cheese on top. Bake as directed. It’s a fantastic way to simplify the assembly process without sacrificing any of the delicious flavor of these Creamy Poblano Enchiladas. And what about those perfect hispanic sides? While the recipe lists some great ones, let me tell you why they pair so well. Mexican rice or Cilantro Lime Rice offers a fluffy, absorbent base that perfectly soaks up any extra creamy poblano sauce. Black beans (especially seasoned with cilantro and lime) or refried beans add a hearty, earthy counterpoint that balances the richness of the shrimp and cheese. You could also whip up a simple corn and avocado salad for a fresh, crunchy element that cuts through the richness beautifully. Don't forget a squeeze of fresh lime over everything right before serving – it really brightens up all the flavors! Finally, some make-ahead magic: you can prepare the poblano cream sauce a day or two in advance and store it in the fridge. The shrimp filling can also be prepped a few hours ahead. If you're planning to freeze, I recommend assembling the casserole (without baking) and then freezing. Thaw overnight in the fridge and bake as usual, perhaps adding an extra 10-15 minutes to the cooking time to ensure it's heated through. This way, you can easily enjoy these delicious Creamy Poblano Enchiladas whenever the craving strikes! Happy cooking!
🍋❤️🔥