These shrimp enchiladas wrapped in soft tortillas are a treat. Topped with a creamy poblano sauce, they are both rich and comforting—perfect for a cozy dinner!
I absolutely love how the spicy poblano sauce adds a zing to the shrimp. And let’s be real, it’s hard to resist the cheesy goodness on top. Yum!
Key Ingredients & Substitutions
Shrimp: Medium shrimp is perfect for this dish, but you can also use large shrimp if you prefer. For a vegetarian version, swap shrimp for black beans or grilled vegetables.
Poblano Peppers: These peppers provide a mild heat and rich flavor. If you can’t find poblano, you can substitute with green bell peppers for less heat or jalapeños for more spice.
Flour Tortillas: While traditional enchiladas use corn tortillas, I prefer soft flour tortillas for this recipe. If you’re going gluten-free, corn tortillas can work nicely.
Heavy Cream: The heavy cream gives the sauce a rich texture. If you want a lighter option, use half-and-half or a plant-based cream like coconut cream.
How Do I Roast Poblano Peppers Like a Pro?
Roasting poblanos brings out their deep flavor. Here’s how to do it perfectly:
- Set your oven’s broiler on high, place the poblano peppers on a baking sheet.
- Broil them for about 5-7 minutes, turning occasionally until all sides are charred.
- Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This helps loosen the skin.
- Peel off the charred skin, cut them open, remove seeds and stems, then chop them up!
Taking these steps not only adds flavor but also makes your sauce velvety smooth.
What’s the Best Way to Ensure My Enchiladas Don’t Fall Apart?
When assembling the enchiladas, here’s how to keep them intact:
- Warm your tortillas in a skillet or microwave briefly—this keeps them flexible and prevents cracking.
- Don’t overfill the tortillas! A small handful of shrimp and a sprinkle of cheese is enough.
- Roll them tightly but not overly forceful, and place them seam-side down in the baking dish.
This will keep your enchiladas cozy in their sauce without falling apart!
Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 8-10 small flour tortillas
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack)
- 1/4 cup fresh cilantro, chopped (for garnish)
For the Creamy Poblano Sauce:
- 2 large poblano peppers
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup shredded Monterey Jack cheese
- 1 tsp lime juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 25 minutes to bake. Overall, you’re looking at approximately 40 minutes from start to finish—quick and delicious!
Step-by-Step Instructions:
1. Roast the Poblanos:
Start by placing the poblano peppers on a baking sheet and set them under the broiler. Keep an eye on them and turn occasionally until they are charred all over (about 5-7 minutes). Once charred, transfer them to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make peeling them easier! After steaming, peel off the skins, remove the seeds and stems, and chop the peppers roughly.
2. Prepare the Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, salt, and pepper until they are well coated. Heat a skillet over medium-high heat and add the seasoned shrimp. Cook them for about 2-3 minutes on each side until they are pink and cooked through. Once done, remove them from the heat and set aside.
3. Make the Creamy Poblano Sauce:
Using the same skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft (about 3-4 minutes). Stir in the chopped roasted poblanos and cook for another 2 minutes. Transfer this mixture to a blender or use an immersion blender, blending until smooth.
4. Combine and Simmer the Sauce:
Return the blended poblano mixture to the skillet over medium heat. Stir in the heavy cream, sour cream, chicken broth, and Monterey Jack cheese. Continue stirring and let the sauce simmer gently for about 5 minutes until it thickens slightly. Season with salt and pepper to taste.
5. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or oil. Warm the tortillas in a microwave or skillet—this will help them be pliable. Spread a few tablespoons of the creamy poblano sauce in the bottom of the dish to keep the enchiladas from sticking.
6. Fill and Roll:
Place some cooked shrimp and a sprinkle of cheese on each tortilla. Roll them up tightly and place them seam-side down in the greased baking dish.
7. Top with Sauce and Cheese:
Pour the remaining creamy poblano sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded cheese on top.
8. Bake:
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese has melted beautifully.
9. Serve and Garnish:
Once baked, remove the enchiladas from the oven and garnish with freshly chopped cilantro before serving. Enjoy your delectable shrimp enchiladas with creamy poblano sauce!
Happy cooking!
Can I Use a Different Type of Seafood?
Absolutely! You can substitute shrimp with crab, scallops, or even cooked fish. Just adjust the cooking time as necessary—cook seafood until just done to avoid overcooking.
How to Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or oven until warmed through. You may want to add a splash of cream or broth to keep the sauce creamy.
Can I Freeze These Enchiladas?
Yes! To freeze, assemble the enchiladas without baking them, cover tightly, and freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight, then bake as directed.
What Can I Serve with Shrimp Enchiladas?
These enchiladas pair perfectly with sides like Mexican rice, black beans, or a simple green salad. For a refreshing touch, serve with avocado slices or a squeeze of lime.
