Creamy Shrimp Poblano Enchiladas (Print Version)
# Ingredients:
→ Poblano Sauce
01 -
Butter (2 tablespoons)
02 -
All-purpose flour (2 tablespoons)
03 -
Low sodium chicken broth (1½ cups)
04 -
Large poblano pepper, minced
05 -
Sour cream (¾ cup)
06 -
Garlic powder (½ teaspoon)
07 -
Salt and pepper to taste
→ Filling
08 -
Shrimp, peeled and deveined (1 pound)
09 -
White onions, diced (½ cup)
10 -
Fresh garlic, minced (4 teaspoons)
11 -
Matchstick carrots (1½ cups)
12 -
Fresh baby spinach (3 cups packed)
13 -
Louisiana-style hot sauce to taste
→ Assembly
14 -
Flour tortillas (12)
15 -
Monterey or pepper jack cheese, freshly shredded (2 cups)
16 -
Fresh cilantro, chopped (3 tablespoons)
17 -
Cooking oil (2 tablespoons)
# Instructions:
01 -
Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1-2 minutes until lightly browned. Gradually whisk in chicken broth until smooth, cooking 2-3 minutes. Add sour cream, garlic powder, and minced poblano (reserve 2 tablespoons). Simmer until thickened, then stir in 1 cup cheese and 2 tablespoons cilantro.
02 -
Heat 1 tablespoon oil in a large pan over medium-high heat. Cook shrimp 1 minute per side, season with salt and pepper, then remove to a plate. Wipe pan clean, add remaining oil, and cook onions until translucent. Add garlic and reserved poblano, sauté 30 seconds. Add carrots, spinach, and hot sauce until spinach barely wilts. Chop shrimp and combine with vegetables.
03 -
Preheat oven to 375°F. Fill each tortilla with ⅓ cup shrimp mixture and cheese, roll up, and place seam-side down in a greased 9x13 baking dish. Top with half the poblano sauce, cover with foil, and bake 15-20 minutes until heated through.
04 -
Drizzle with remaining sauce and garnish with remaining cilantro before serving.
# Notes:
01 -
For best results, use freshly shredded cheese as pre-shredded won't melt as smoothly.
02 -
Louisiana-style hot sauce is recommended for its acidity, but any hot sauce works.