Shrimp Enchiladas
This pescatarian dish is amazing!! They will be gone very fast. And it’s very healthy also! Enjoy!
Ingredients
creamy poblano sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups low sodium chicken broth
1 large poblano, minced (reserve 2 tablespoons)
¾ cup sour cream
½ teaspoon garlic powder
salt and pepper
2 cups Monterey or pepper jack cheese (divided)*
3 tablespoons cilantro, chopped
enchilada stuffing:
1 lb. shrimp, peeled and deveined
2 tablespoons oil
½ cup white onions, diced
4 teaspoons minced garlic
1 ½ cups shredded (matchstick) carrots
3 cups packed fresh baby spinach
a couple dashes of hot sauce*
12 flour tortillas (homemade or store-bought)
Instructions
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. You want to 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 and stir in 1 cup of cheese, When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
ENCHILADA STUFFING: Position a rack in the center of the oven and preheat the oven to 375ºF. 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.
ASSEMBLY: Spray a 9x13 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 ⅓ 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 ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
** For the hot sauce I used Louisiana style hot sauce which is a little more acidic and not as spicy. Feel free to use whatever kind of hot sauce you like best!
#shrimprecipe #pescatarianrecipes #enchiladas #lemon8comment #lemon8challenge
Okay, fellow foodies, let's talk about these amazing Shrimp Poblano Enchiladas! I've made them a few times now, and I've picked up some little tricks that really take them from 'good' to 'OMG, I need more!' If you're anything like me, you want your enchiladas to be perfect every single time, right? First up, the shrimp. The recipe gives great instructions, but I've found that getting the shrimp just right is key. Don't overcrowd your pan when you're searing them. Seriously, doing it in batches ensures they get a nice sear and don't steam. This keeps them tender and juicy, not rubbery. Also, a little extra sprinkle of chili powder or smoked paprika with the salt and pepper before cooking adds another layer of flavor that's just divine in these enchiladas. When you chop them, try to keep some pieces a bit larger for texture. Now, that creamy poblano sauce – it's the heart of these enchiladas! If you're a heat seeker, don't be afraid to add a tiny bit more minced poblano or even a touch of finely diced jalapeño with the poblano when sautéing. For a smoky kick, sometimes I'll roast the poblano pepper whole first, then peel and mince it. It adds a depth that's just incredible. And when you're whisking in the flour for the roux, make sure it cooks enough to lose that raw flour taste – that's crucial for a silky-smooth sauce. If you want to make it even richer, a splash of heavy cream with the sour cream works wonders, especially if you're not strictly counting calories! Cheese choices are also fun to play with. Monterey Jack is classic, but I've experimented with a mix of Oaxaca cheese for that authentic stretchiness, or even a little sharp white cheddar for a more pronounced flavor. Just make sure it melts nicely! For serving, I love topping my Shrimp Poblano Enchiladas with a dollop of fresh guacamole or a sprinkle of cotija cheese and extra cilantro. A side of Mexican rice or refried beans always rounds out the meal perfectly. And if you're making these ahead, you can assemble them, cover, and refrigerate for up to a day before baking. Just add about 10-15 minutes to the baking time if they're going in cold. These enchiladas are so versatile, too. If you don't have spinach, kale works just as well, or you can even add some corn for a bit of sweetness. The beauty of homemade enchiladas is that you can adapt them to your taste. Honestly, once you try these, you'll wonder why you ever bought frozen! Happy cooking, everyone!
