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Shrimp Enchiladas with Creamy Poblano Sauce: A Flavorful and Beginner-Friendly Dish

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Upgrade your enchilada game with these Shrimp Enchiladas smothered in a Creamy Poblano Sauce! 🌯🦐 Smoky poblanos, juicy shrimp, and melty cheese come together in a dish that’s packed with flavor yet so easy to make. Whether you’re new to cooking or a seasoned pro, this recipe is a guaranteed hit. Serve with fresh cilantro, avocado, and a squeeze of lime for the ultimate bite! 🌿🍋

#ShrimpLover 🦐 #EnchiladaPerfection 🌯 #CreamyAndSmoky 🔥 #MexicanInspiredEats 🌶️ #QuickAndTasty 🚀 #HomemadeComfortFood 🍽️ #FoodieApproved 😍 #EasyGourmetRecipe 👩‍🍳 #MeltyCheeseGoodness 🧀 #FlavorExplosion 💥

Ingredients

Scale

Creamy Poblano Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • 1 large poblano, minced (reserve 2 tablespoons)
  • ¾ cup sour cream
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups Monterey Jack or Pepper Jack cheese, shredded (divided)
  • 3 tablespoons chopped cilantro

Enchilada Filling

  • 1 lb. shrimp, peeled and deveined
  • 2 tablespoons oil
  • ½ cup white onions, diced
  • 4 teaspoons minced garlic
  • 1 ½ cups shredded (matchstick) carrots
  • 3 cups packed fresh baby spinach
  • A couple of dashes of hot sauce (Louisiana-style recommended)
  • 12 flour tortillas (homemade or store-bought)

Instructions

Step 1: Prepare the Creamy Poblano Sauce

  1. In a large saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1-2 minutes until lightly golden. This step eliminates the raw flour taste and helps create a smooth sauce.
  3. Gradually whisk in the chicken broth while stirring continuously to prevent lumps. Let it cook for about 2-3 minutes until slightly thickened.
  4. Add the sour cream, garlic powder, and minced poblano (except the reserved 2 tablespoons). Stir to combine.
  5. Let the sauce simmer for another 2-3 minutes, then season with salt and pepper to taste.
  6. Stir in 1 cup of shredded cheese and mix until melted and fully incorporated.
  7. Remove from heat and add 2 tablespoons of chopped cilantro. Set the sauce aside.

Step 2: Make the Enchilada Filling

  1. Preheat the oven to 375ºF and position a rack in the center.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  3. Add the shrimp and cook for about 1 minute per side, seasoning with salt and pepper. The shrimp should turn pink and opaque but not overcooked. Remove from the skillet and set aside.
  4. Wipe the pan clean and add the remaining tablespoon of oil.
  5. Sauté the diced onions for 1-2 minutes until they turn translucent.
  6. Add the minced garlic and reserved 2 tablespoons of poblano, cooking for another 30 seconds.
  7. Stir in the shredded carrots and baby spinach along with a few dashes of hot sauce. Cook until the spinach just begins to wilt.
  8. Chop the cooked shrimp into bite-sized pieces and mix them with the vegetable filling. Remove from heat.

Step 3: Assemble the Enchiladas

  1. Grease a 9×13 baking dish with non-stick spray.
  2. Lay the flour tortillas on a flat surface and spoon about ⅓ cup of the shrimp and spinach mixture into the center of each tortilla.
  3. Sprinkle some of the remaining shredded cheese over the filling.
  4. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  5. Pour half of the poblano cream sauce evenly over the enchiladas.
  6. Cover the baking dish with foil and bake for 15-20 minutes until heated through.
  7. Remove the foil, drizzle the remaining sauce over the enchiladas, and sprinkle with the last tablespoon of chopped cilantro.

Notes

How to Tell If Shrimp Are Cooked Perfectly

Shrimp cook very quickly and can become rubbery if overcooked. Look for the following signs:

  • The shrimp should be pink and opaque.
  • They will curl into a loose “C” shape when properly cooked. If they form a tight “O” shape, they are likely overcooked.

Preventing Soggy Enchiladas

  • Do not overfill the tortillas, as this can cause them to break apart.
  • Avoid adding too much sauce before baking. Keeping some sauce aside to drizzle after baking helps maintain texture.
  • If using corn tortillas, lightly warm them before rolling to prevent cracking.

Making the Sauce Extra Smooth

  • Use freshly shredded cheese instead of pre-shredded varieties, which contain anti-caking agents that can affect the sauce’s consistency.
  • Whisk continuously when adding the chicken broth to prevent lumps.

Find it online: https://inarecipes.com/shrimp-enchiladas-with-creamy-poblano-sauce-a-flavorful-and-beginner-friendly-dish/