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Shrimp Enchiladas with Poblano Cream Sauce

Try these Shrimp Enchiladas with Poblano Cream Sauce. They are a light & refreshing twist on classic enchiladas smothered in a creamy homemade sauce.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 -12
Calories 285kcal
Author Sandra

Ingredients

Shrimp Enchiladas

  • 10 corn tortillas
  • 1/2 red bell pepper sliced and cut in half
  • Poblano Cream Sauce white onion finely chopped
  • 1 pound uncooked shrimp shell removed and deveined
  • 2 tablespoon oil
  • 1/2 teaspoon dried Mexican oregano
  • 1/4 teaspoon cayenne pepper
  • 2 cups grated cheese I like white cheese with this, I used Monterrey Jack

Poblano Cream Sauce

  • 1 large poblano pepper seeded and diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper to taste
  • 1/3 cup fresh cilantro chopped
  • 1 lime

Instructions

Poblano Cream Sauce

  • Melt butter in a large sauce pan. 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.

Shrimp Enchiladas

  • 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 9x13 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.

Notes

Adapted from Damn Delicious
 

Nutrition

Calories: 285kcal | Carbohydrates: 15g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 648mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 23.8mg | Calcium: 274mg | Iron: 1.7mg