Shrimp Enchiladas With Creamy Poblano Sauce

03 April 2020 Bookmark • 2

Shrimp and veggie loaded enchiladas crowned with a easy home made creamy poblano sauce and freshly grated cheese. these shrimp enchiladas are hearty and filling and clean sufficient to pull together on a weeknight!

Survived the weekend y’all. Didn’t even want a ship. ??? sarcastically sufficient, I determine to make us seafood enchiladas right after the intense flooding in Houston last week. Shrimp, greens, cheese, poblanos, and a cream sauce! How could you no longer love that? The quit. Please scroll to the lowest, grasp the recipe, and be on your merry way to enchilada bliss, like proper now.

Shrimp Enchiladas With Creamy Poblano Sauce

I suggest, shrimp enchiladas or seafood enchiladas are likely my #1 favored object to reserve at a Mexican eating place. It just doesn’t occur very frequently because um.. energy! There’s simply something so heat and comforting about a hot plate loaded with rice, beans, and enchiladas full of seafood, be it fish or shrimp, and smothered in a way-too-wealthy cream sauce most effective to be blanketed in melty, gooey cheese. but of route, i can in no way end it by myself and boy do I sense guilty once I’m carried out — due to the fact you know that I loaded up on chips and guac and eating place fashion salsa and was already near be being complete whilst my enchiladas hit the table.

But this recipe for shrimp enchiladas! Nailed it! ?? in preference to filling my enchiladas with heaps of seafood and mountains of cheese, a brief switch for a few protein wealthy toddler spinach and crunchy matchstick carrots makes these a miles more healthy desire. i exploit poblanos to taste the sauce and the enchilada stuffing to make these rich in taste without quite a few heat. so you recognize everybody at domestic can enjoy them.

I think it’s safe to say that we’ve all come to terms with my mild obsession with sticking vegetables into places they don’t belong and churning out a more fit version and scrumptious meal that otherwise could’ve been calorie dense. considered one of my all time favourite mexican restaurants in Houston makes a version of those shrimp enchiladas (their’s are without a doubt called seafood enchiladas) which might be stuffed with crawfish, tilapia, and shrimp — which isn’t the bad component. Seafood is right for you proper? Nope. not while it’s smothered in the most sinful cream sauce and crowned with a ship load of monterey jack cheese. And to pinnacle all of it off they’re served with refried beans and mexican rice. speak about a calorie rich meal! As lots as i really like those enchiladas, they aren’t some thing that I splurge on extra than as soon as each couple of years. So these home made shrimp enchiladas with tons of veggies are really plenty lighter on the waistline and definitely doable for a weeknight.

INGREDIENTS:

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
2 cups monterey or pepper jack cheese (divided)
3 tablespoons cilantro, chopped

ENCHILADA STUFFING:

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 dashes of hot sauce
12 flour or whole wheat tortillas

INSTRUCTIONS:

CREAMY POBLANO SAUCE: Melt the butter in a large saucepan over medium heat. Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown. Gradually whisk in the chicken broth and cook. You want to whisk continuously so you don’t have any lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer and allow the sauce to thicken for another 2-3 minutes. Adjust seasonings to taste and stir in 1 cup of cheese, When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
ENCHILADA STUFFING: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoons of oil over medium high heat. Add the shrimp and allow them to cook about 1 minutes per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of oil to the pan and cook the onions for 1-2 minutes or until they just being to turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce.Allow the spinach to just barely begin to wilt and remove from stove. Chop the shrimp and add them to the spinach mixture, stir to combine.
ASSEMBLY: Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down on the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.