These shrimp enchiladas are a tasty treat! Stuffed with juicy shrimp and topped with a creamy poblano sauce, they are sure to please anyone at the table.
Honestly, the creamy sauce is like a warm hug for the enchiladas! I love serving them with a sprinkle of fresh cilantro on top—it makes everything taste even better!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp really makes a difference in flavor and texture. If fresh isn’t available, frozen shrimp works great too—just make sure to thaw them properly. For a twist, try using crab meat or shredded chicken instead!
Tortillas: Corn tortillas are best for making enchiladas. If you need a gluten-free option, look for gluten-free tortillas. Flour tortillas can work as an alternative if you prefer a softer texture.
Poblano Peppers: These give the sauce its unique flavor, but they can vary in heat. If you can’t find poblano peppers, you can use anaheim peppers or even jalapeños for more spice. Just remove the seeds for milder heat.
Heavy Cream: This is what makes the poblano sauce creamy. If you’re looking to lighten it up, you could use half-and-half or a non-dairy milk like coconut milk, though this may change the flavor a bit.
What’s the Best Way to Roast Poblano Peppers?
Roasting poblanos gives them that lovely smoky flavor. Here’s how to do it effectively:
- Use direct flame (gas stove) or a broiler. Turn the pepper until all sides are charred.
- Once blackened, place in a bowl and cover it with plastic wrap for 10 minutes. This helps loosen the skin.
- After steaming, peel the skin under running water to help remove any charred bits effortlessly.
Roasting brings out the richness of the peppers, enhancing your sauce even more!
How to Make Your Enchiladas Stand Out?
For the stuffing, mixing in some fresh chopped cilantro and a squeeze of lime juice with the shrimp gives extra freshness. Consider adding black beans or corn for added texture and flavor!
Finally, don’t hesitate to top your enchiladas with extra garnishes like avocado or crumbled queso fresco before serving. This adds color and a punch of flavor to enhance the dish!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb shrimp, peeled, deveined, and chopped
- 8-10 corn tortillas
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 tbsp olive oil or vegetable oil
- Salt and pepper, to taste
For the Creamy Poblano Sauce:
- 2 large poblano peppers
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
- Juice of half a lime (optional)
How Much Time Will You Need?
This recipe will take about 45 minutes to prepare and cook. You’ll spend around 15 minutes prepping and cooking, followed by about 20 minutes baking. Just enough time to enjoy the kitchen aromas!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready when your enchiladas are assembled.
2. Roast the Poblano Peppers:
Roast the poblano peppers directly on a gas flame or under the broiler, turning frequently until the skins are blackened and blistered on all sides. After that, place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This helps the skin come off easily. Once cooled, peel off the charred skin, remove the seeds and stems, and roughly chop the peppers.
3. Make the Creamy Sauce:
In a blender or food processor, combine the roasted poblanos with the heavy cream and milk. Blend until smooth, then set it aside.
4. Sauté Onions and Garlic:
In a skillet over medium heat, melt the butter and add the chopped onions and minced garlic. Sauté for about 3-4 minutes until they are translucent and fragrant.
5. Make the Roux:
Stir in the flour and cook for about 1 minute to make a roux, stirring frequently so it doesn’t burn.
6. Thicken the Sauce:
Slowly whisk in the poblano-cream mixture, cooking and stirring until the sauce thickens, which should take about 5-7 minutes.
7. Add Cheese:
Stir in 1/2 cup of Monterey Jack cheese until it’s melted and smooth. Taste and season with salt, pepper, and lime juice if you’d like. Then, remove from heat.
8. Cook the Shrimp:
In another skillet, heat the olive oil over medium heat. Add the chopped shrimp and season with salt and pepper. Sauté until the shrimp are just cooked through, about 2-3 minutes. Remove from heat and mix in 1/4 cup of the chopped cilantro.
9. Prepare the Tortillas:
Warm the corn tortillas slightly in a microwave or on a dry skillet to make them pliable for rolling.
10. Assemble the Enchiladas:
Dip each tortilla briefly in the creamy poblano sauce, then fill each with a spoonful of the shrimp mixture and a bit of cheese. Roll them up tightly and place them seam-side down in a baking dish.
11. Add Sauce and Cheese:
Pour the remaining creamy poblano sauce over the rolled enchiladas. Top with any extra shredded cheese and some chopped cilantro for added flavor.
12. Bake:
Place the baking dish in the preheated oven and bake for about 15-20 minutes, until the cheese is bubbly and lightly golden.
13. Serve and Enjoy!
Once baked, remove from the oven and serve warm. Add extra cilantro on top as a garnish for a finishing touch. Enjoy your delicious, creamy shrimp enchiladas!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to do this is to place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for about 30 minutes.
Can I Prepare the Sauce in Advance?
Absolutely! You can make the creamy poblano sauce up to 2 days in advance. Store it in an airtight container in the fridge. Just reheat on the stove over low heat before using it to assemble the enchiladas.
What Should I Do if I Can’t Find Poblano Peppers?
If poblano peppers aren’t available, you can substitute them with anaheim peppers for a milder flavor or jalapeños if you like it spicy. Just adjust the amount according to your heat preference!
How Can I Store Leftover Enchiladas?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or heat them in the microwave for a quicker option.