poblano-shrimp enchiladas

Name: poblano-shrimp enchiladas
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 3/4 lb unpeeled, medium-size fresh shrimp; 5 tablespoons olive oil, divided; 1 large poblano pepper, halved and seeded; 1 large onion, chopped; 1 tomatoes, chopped; 1/4 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/4 teaspoon pepper; 1/2 cup sour cream; 8 corn tortillas; 1 (10 ounce) can green enchilada sauce; 1 1/2 cups shredded monterey jack cheese

Submitted by ruby rodriguez

"Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

³⁄₄ lb unpeeled, medium-size fresh shrimp
5 tablespoons olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomatoes, chopped
¹⁄₄ teaspoon salt
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon pepper
¹⁄₂ cup sour cream
8 corn tortillas
1 (10 ounce) can green enchilada sauce
1 ¹⁄₂ cups shredded monterey jack cheese

directions

PEEL shrimp, and devein, if desired.
Coarsely chop shrimp, and set aside.
BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
Set aside.
SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
Remove from skillet, and chop.
RETURN chopped pepper to skillet.
Add onion and next 5 ingredients; sauté 4 minutes.
Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
Stir in sour cream.
HEAT tortillas according to package directions.
Spoon shrimp mixture evenly down center of each tortilla, and roll up.
Arrange, seam side down, in prepared pan.
Top with sauce, and sprinkle with cheese.
Cover and chill up to 1 day ahead.
BAKE at 350° for 25 minutes or until thoroughly heated.

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Reviews

I used left over shrimp and garlic from a boil. I also used light sour cream, 3 tablespoons olive oil, and only one cup of cheese. I was probably able to reduce the fat by 1/2 but it was still very rich and yummy. I was so surprised when the kids liked it, which doesn't happen often. I will definitely make again. Thanks.

krisarrieta
We really enjoyed this recipe. Didn't have a poblano on hand, so we used some dice Hatch green chiles and even tossed in some roasted corn kernals. Next time I might add some cream cheese just to add a creamier depth to the filling, we do that in a chicken enchilada recipe and it's great. Thanks for the recipe, we'll file it away.

Mole1338
This is really excellent. I made some modifications based on the ingredients I could get. I used canned tomatillos and jalepenos for the sauce and I used a fresh jalepeno instead of the pablano pepper, low fat sour cream and cheddar cheese. I also included mushrooms. It was really good and I look forward to trying it with chicken.

Susie DeWitt
I made this it was great. had it for dinner one night. lunch the next. I made my own sauce. Except i boiled onion with tomatillo put in food processor. Then added cilantro. I also now use this sauce for chicken enchiladas. This is wonderful!!!

Kelly Norman