These shrimp enchiladas are a fun twist on a classic dish! Stuffed with juicy shrimp and topped with a creamy poblano sauce, they’re both tasty and satisfying.
Trust me, the creamy sauce is downright dreamy! I love how it adds richness without being too heavy. Pair these with a side salad, and you’ve got dinner sorted in no time!
Key Ingredients & Substitutions
Shrimp: Fresh medium shrimp work great here. If you can’t get fresh, frozen shrimp is a good substitute—just remember to thaw them properly first. You can also swap shrimp for chicken or even tofu for a vegetarian version!
Poblano Peppers: Roasted poblano peppers provide a mild heat and rich flavor. If they’re hard to find, you can substitute with canned green chiles or even green bell peppers for a milder taste. Just grill them to enhance that smokiness.
Tortillas: Flour tortillas are soft and hold up well, but corn tortillas can be used if you prefer. They might crack more easily, so warm them up properly before filling.
Cheese: Monterey Jack is my favorite for its meltiness, but feel free to use queso Oaxaca, cheddar, or even pepper jack for a little kick. Just keep an eye on how it melts!
Sour Cream: Using sour cream gives a nice creaminess, but for a lighter option, Greek yogurt works well too. For dairy-free, look for coconut or cashew cream alternatives.
How Do I Roast Poblano Peppers Properly?
Roasting poblano peppers correctly brings out their deep flavor. Here’s how to do it:
- Hold the pepper directly over a flame on the stovetop or place it under the broiler, turning each side until charred completely (about 5-10 minutes).
- After charring, place them in a bowl and cover with plastic wrap for about 10 minutes. This helps steam the skin off.
- Once cooled, peel the skin off gently, remove seeds, and chop as needed.
This simple technique adds layers of flavor to your enchiladas, making them even more delicious!
How Can I Get My Cheese To Melt Perfectly?
Getting that cheese to melt beautifully is key! Here’s how:
- Use freshly shredded cheese instead of pre-shredded, as it melts better.
- When layering the cheese, sprinkle some between the tortillas and on top for a gooey effect.
- Keep an eye on your enchiladas in the oven. You want the cheese bubbly and slightly golden, which usually takes around 20-25 minutes at 375°F (190°C).
Perfectly melted cheese elevates your dish and makes it so satisfying!
How to Make Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 pound medium shrimp, peeled and deveined
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese (divided)
For the Creamy Sauce:
- 2-3 roasted poblano peppers, peeled and seeded
- 1 cup sour cream or Mexican crema
- 1 cup chicken broth
For the Filling:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Optional: paprika or cayenne for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and about 25 minutes to bake. Overall, you’ll spend about 55 minutes from start to finish, and the result will be a delightful meal that’s sure to impress!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C) so it’s hot and ready for your enchiladas.
2. Roast Poblano Peppers:
Next, roast the poblano peppers. You can do this over an open flame on the stove or under your broiler until they’re charred all over. Once they’re charred, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This helps make peeling easier! After steaming, peel off the charred skin, remove the seeds, and chop the peppers.
3. Make the Creamy Sauce:
In a blender or food processor, combine the chopped roasted poblano peppers, sour cream, chicken broth, and half of the shredded Monterey Jack cheese. Blend until smooth and creamy. Set this delicious sauce aside for later.
4. Prepare the Filling:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic along with the cumin, chili powder, salt, and pepper, cooking for an additional minute until fragrant. Then, add the shrimp to the skillet and cook until they turn opaque, about 3-4 minutes. When done, remove from heat and chop the shrimp into smaller pieces.
5. Combine Shrimp with Onion Mixture:
Stir the chopped shrimp back into the skillet with the onions and garlic. If your filling seems a bit dry, mix in a little of the creamy poblano sauce to moisten it up!
6. Assemble the Enchiladas:
Lightly grease a 9×13 inch baking dish. To begin assembling, pour a thin layer of the creamy poblano sauce on the bottom of the dish. Now, warm the tortillas slightly to make them easier to roll. Spoon the shrimp mixture evenly onto each tortilla, then roll them up tightly and place them seam side down in the baking dish.
7. Add Remaining Sauce and Cheese:
Pour the remaining creamy poblano sauce evenly over the rolled tortillas. Finally, sprinkle the rest of the shredded Monterey Jack cheese on top for that gooey finish!
8. Bake and Serve:
Pop the dish into the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly. Once done, take your enchiladas out, garnish with fresh cilantro, and a sprinkle of paprika or cayenne if you want a little heat. Serve hot alongside some Mexican rice, beans, or a fresh salad!
Enjoy your delicious shrimp enchiladas with creamy poblano sauce—it’s all creamy, cheesy goodness!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. You can thaw shrimp quickly by placing them in a sealed plastic bag and submerging it in cold water for about 15-20 minutes.
How Do I Make This Recipe Spicier?
If you want to add some heat, consider using jalapeño peppers in addition to or instead of the poblano peppers. You can also add cayenne pepper or hot sauce to the filling or the creamy sauce to amp up the spice level.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prepare the filling and sauce a day ahead. Just store them separately in the fridge. When you’re ready to assemble, simply warm up the filling slightly, roll it in tortillas, add the sauce, and bake!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them up in the microwave or in the oven until heated through. Add a splash of chicken broth or cream to keep them moist if needed.
