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Shrimp Enchiladas with Creamy Poblano Sauce
Creamy Poblano Sauce
- 2 tablespoons Butter
- 1 cup whipping cream or heavy cream
- 1 large poblano, minced (reserve 2 tablespoons)
- 1/2 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 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 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 or whole wheat tortillas
CREAMY POBLANO SAUCE
- Melt the butter in a large saucepan over medium heat. Gradually whisk in the cream and bring to simmer. Slowly add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer, 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 tablespoon of butter over medium heat. Add the shrimp and allow them to cook about 1 minute 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 butter to the pan and cook the onions for 1-2 minutes, until they 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. Slice the shrimp into 1/2 inch pieces and add them to the spinach mixture, stir to combine.
ASSEMBLY
- Spray a 9×13 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 in 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.
Notes
- I recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese. For the hot sauce I used Frank’s Red Hot, which is a little more acidic and not as spicy. Use whatever kind of hot sauce you like best.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/