These shrimp enchiladas are a tasty treat filled with juicy shrimp and wrapped in soft tortillas. The creamy poblano sauce on top adds a wonderful kick that you’ll love!
Whenever I make these enchiladas, I can’t help but smile. They are perfect for a cozy dinner or a fun night with friends. Plus, who can resist that creamy sauce? Yum!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are great for this dish, but feel free to use larger shrimp or even shrimp alternatives like diced chicken or tofu for a different twist.
Poblano Peppers: These add a nice mild heat. If you can’t find them, you can use anaheim peppers or even green bell peppers for a milder flavor. For more heat, consider using jalapeños.
Tortillas: Flour tortillas are soft and stretchy, perfect for enchiladas. If you’re looking for a gluten-free option, corn tortillas work well; just make sure to warm them to avoid cracking.
Cheese: Monterey Jack is creamy and melts beautifully, but you can substitute with cheddar, pepper jack for added spice, or a dairy-free cheese alternative if you prefer.
Sour Cream and Heavy Cream: These make the sauce rich and creamy. You can use Greek yogurt or a plant-based yogurt for a lighter option.
How Can I Roast Poblanos Perfectly?
Roasting poblano peppers enhances their flavor, making them sweeter and smokier. Here’s how to do it easily:
- Use an open flame or a broiler. Place the peppers on a grill or under the broiler, turning them until the skin is completely blackened.
- Once blackened, transfer them to a bowl and cover it with plastic wrap or a lid. This helps steam them, making peeling easier.
- After about 10 minutes, remove the skins by rubbing them off with your fingers or using a paper towel. Be sure to remove the seeds and chop them before adding to your sauce!
This technique allows you to enjoy the rich, deep flavors of roasted peppers without any hassle. Enjoy making your enchiladas!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb medium shrimp, peeled and deveined
- 1 tsp olive oil
- 8-10 small flour tortillas
- 2 cups shredded Monterey Jack cheese (divided)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Creamy Poblano Sauce:
- 2 medium poblano peppers, roasted, peeled, and seeded
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp butter
- 1 tsp ground cumin
- 1/2 tsp chili powder
For Garnishing:
- Fresh cilantro, chopped
- 1 small tomato, diced (optional)
How Much Time Will You Need?
This scrumptious dish will take you about 30 minutes to prepare and another 20-25 minutes to bake. So, in total, you should set aside around an hour to whip up these delicious shrimp enchiladas!
Step-by-Step Instructions:
1. Prepare the Poblanos:
Start by roasting the poblano peppers over an open flame or under your broiler. Turn them until the skins are blackened and blistered. Once roasted, place them in a covered bowl or plastic bag for about 10 minutes to steam. This will make peeling them much easier! Remove the skins, seeds, and then chop them roughly.
2. Make the Creamy Poblano Sauce:
In a blender, combine your roasted poblano pieces, sour cream, heavy cream, and chicken broth. Blend until everything is smooth and creamy. Set this delicious sauce aside for later!
3. Cook the Filling:
In a skillet over medium heat, heat the olive oil. Add your chopped onion and sauté for about 3-4 minutes until they appear translucent. Stir in the minced garlic, ground cumin, and chili powder, cooking for another minute. Then, add your shrimp and cook them until they are pink and opaque, about 3-4 minutes. Season with salt and pepper to your taste, then take the skillet off the heat.
4. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish, and pour just a little of the creamy poblano sauce into the bottom to coat it. To make the tortillas easier to handle, warm them up slightly. Now, place some of the cooked shrimp mixture and a sprinkle of shredded cheese on each tortilla, roll them gently, and place seam-side down into the baking dish.
5. Bake the Enchiladas:
Pour the remaining creamy poblano sauce evenly over the enchiladas. Top them off with the rest of the shredded Monterey Jack cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is nice and bubbly, starting to brown.
6. Garnish and Serve:
Once done baking, remove from the oven and sprinkle with chopped cilantro and diced tomatoes if you’d like. Serve these delicious shrimp enchiladas hot and enjoy every bite!
This recipe yields a delightful combination of flavors with its creamy poblano sauce and tender shrimp filling, making it a wonderful dish to share with family and friends!
Can I Use Different Types of Shrimp?
Absolutely! You can use larger shrimp, like jumbo shrimp, if you prefer. Alternatively, you can substitute shrimp with diced chicken or even plant-based protein for a different flavor profile.
What if I Can’t Find Poblano Peppers?
If you can’t find poblano peppers, you can substitute them with anaheim peppers for a milder taste, or jalapeños if you prefer more heat. Green bell peppers can also work as a milder option.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling and the creamy poblano sauce a day in advance. Simply assemble the enchiladas when you’re ready to bake and store the filling in the refrigerator.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
