These shrimp enchiladas are a tasty treat! They come filled with juicy shrimp and are topped with a creamy poblano sauce that adds a lovely kick.
I love how simple and satisfying these enchiladas are. Serve them with some fresh cilantro on top, and you’ve got a meal that’s sure to impress everyone at the table!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this recipe but feel free to use large shrimp for a bit more bite! If you’re looking for a substitute, cooked chicken or even black beans can work well for a heartier filling.
Poblano Peppers: These peppers add a mild spice and flavor. If you can’t find them, try using green bell peppers or even jalapeños for more heat. Just remember to adjust the quantity based on the spice level you prefer!
Tortillas: Flour tortillas are soft and easy to roll, making them a great choice here. You can use corn tortillas if you want a gluten-free option; just be careful as they might crack more easily. To prevent this, warm them up thoroughly before filling!
Cheese: I love Monterey Jack for its melting quality. If you want a sharper flavor, white cheddar is a good alternative. You could also go dairy-free with nut cheese or omit it altogether if desired.
How Do You Roast Poblano Peppers Perfectly?
Roasting poblanos brings out their rich flavor. Here’s how you can do it easily:
- Hold the pepper over a gas flame or place under the broiler, turning frequently, until the skin is blackened all around (about 8-10 minutes).
- Once blackened, put it in a bowl and cover it tightly with plastic wrap. Let it steam for about 10 minutes. This makes peeling easier!
- After steaming, the skin should come off easily. Just peel, remove the seeds, and chop.
What Is the Best Way to Prepare the Shrimp Filling?
Cooking the shrimp perfectly is essential! Here’s how:
- Season the shrimp with olive oil, chili powder, cumin, salt, and pepper. This guides their flavor right from the start.
- Use a medium heat to avoid overcooking. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
- After cooking, cut them into bite-sized pieces for easier filling and a good mix with the cheese.
These tips will help you create delicious shrimp enchiladas that everyone will love! Enjoy your cooking!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Filling:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8 flour tortillas (6-8 inch size)
- 1 cup shredded Monterey Jack or mozzarella cheese (for filling)
- 1 cup shredded Monterey Jack or mozzarella cheese (for topping)
For the Creamy Poblano Sauce:
- 2-3 poblano peppers, roasted, peeled, and seeded
- 1/2 cup sour cream or Mexican crema
- 1/2 cup heavy cream or whole milk
- 1 cup shredded Monterey Jack or white cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes for baking. Including roasting the poblanos, the total time is around 50-55 minutes. You’ll love how quickly this delicious meal comes together!
Step-by-Step Instructions:
1. Roast the Poblanos:
Start by charring the poblano peppers over a gas flame or under your oven’s broiler until they are blackened on all sides. This should take about 10 minutes. Once done, place them in a bowl, cover it tightly, and let the peppers steam for about 10 minutes. After they’ve steamed, peel off the blackened skin, remove the seeds, and roughly chop the peppers.
2. Make the Creamy Poblano Sauce:
In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until it’s translucent, about 3-4 minutes. Next, add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the roasted poblano peppers to a blender, along with the sautéed onion and garlic, sour cream, heavy cream, shredded cheese, lime juice, and cilantro. Blend until smooth. Pour the mixture back into the skillet and warm gently over low heat until the cheese is melted and the sauce is creamy. Don’t forget to season with salt and pepper to taste!
3. Prepare the Shrimp Filling:
In a bowl, toss the peeled shrimp with olive oil, chili powder, cumin, salt, and pepper. Heat a skillet over medium heat, then add the seasoned shrimp. Cook for approximately 2-3 minutes on each side until they are pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
4. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). If your tortillas are stiff, warm them in the microwave for around 20 seconds or on a skillet so they become pliable. Spread about 1/4 cup of the creamy poblano sauce on the bottom of a baking dish. Take one tortilla, spoon some chopped shrimp and a sprinkle of shredded cheese down the center, and roll it up. Place each rolled tortilla seam side down in the baking dish. Continue this with the remaining tortillas and filling.
5. Bake:
Pour the remaining creamy poblano sauce over the enchiladas, ensuring they are well covered. Top them with any remaining shredded cheese. Place the dish in the oven and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
6. Garnish and Serve:
Once baked, garnish your enchiladas with extra cooked shrimp and fresh cilantro on top. Serve hot with lime wedges on the side for added zest.
Enjoy your delicious shrimp enchiladas with creamy poblano sauce! This delightful dish will surely become a favorite in your home!
Can I Use Different Types of Cheese?
Absolutely! While Monterey Jack and mozzarella work great, you can also use white cheddar for a sharper flavor. If you’re looking for a dairy-free option, try using nut-based cheese or simply omit the cheese altogether for a lighter dish.
How Can I Make This Recipe Spicier?
If you enjoy a bit more heat, consider adding sliced jalapeños to the filling or using a spicier pepper in the sauce. You can also increase the amount of chili powder or add a diced chipotle pepper for a smoky kick.
Can I Prepare the Enchiladas in Advance?
Yes! You can assemble the enchiladas ahead of time, cover them tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, just add a few extra minutes to the baking time to ensure they heat fully.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option. Enjoy!