Shrimp Enchiladas with Poblano Cream Sauce

Melt butter in a large saucepan. Whisk in the flour and simmer until the mixture is light brown, about 1-2 minutes.

Whisk in chicken stock until well incorporated, about 1-2 minutes. Stir in sour cream, poblanos, and garlic powder.

Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. If you want additional heat, add 1 tablespoon of finely diced jalapeno pepper. Reduce heat to low and let it cook for another 3-5 minutes to let the flavors combine.

Remove from heat and stir in cilantro. Set aside, squeeze 1/2 a lime into the sauce. If it gets too thick, add a little milk or chicken broth and whisk together.

Line a baking sheet with parchment paper and preheat oven to 400 degrees F. 

Place raw shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt, and pepper, to taste, and gently toss to combine. Place in oven and cook until they are pink and cooked through, about 5-8 minutes depending on size of shrimp. Remove from oven and let the shrimp cool before cutting into large bite-size pieces.

Reduce oven temperature to 350 degrees F. Lightly grease a 9×13 baking pan.

Heat remaining 1 tablespoon olive oil in a large skillet. Add red pepper and onion. Cook until peppers are tender and onions become translucent, about 5 minutes. Stir in oregano and cayenne pepper. Add shrimp and gently toss to combine. Remove from heat.

Take one corn tortilla and dip one side of the tortilla in the sauce, lay tortilla on a flat surface sauce side up and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas.

Pour half of the poblano cream sauce evenly over the top. Cover and bake until lightly golden and bubbly, about 20 minutes

Serve immediately with remaining sauce, garnished with cilantro and fresh tomatoes.