Shrimp Poblano Enchiladas (Print Version)
# Ingredients:
→ Green Pepper Sauce
01 -
2 tbsp butter
02 -
2 tbsp plain flour
03 -
1½ cups reduced-salt chicken stock
04 -
One big poblano, finely chopped
05 -
¾ cup tangy cream
06 -
½ tsp powdered garlic
07 -
Salt and pepper as needed
→ Stuffing
08 -
1 pound cleaned shrimp
09 -
½ cup chopped white onions
10 -
4 tsp minced fresh garlic
11 -
1½ cups thin-cut carrots
12 -
3 cups tightly packed baby spinach
13 -
Southern-style hot sauce as desired
→ Putting Together
14 -
12 soft flour tortillas
15 -
2 cups freshly grated Monterey or spicy jack cheese
16 -
3 tbsp chopped fresh cilantro
17 -
2 tbsp cooking oil
# Instructions:
01 -
Warm butter in a big pot over medium flame. Mix in flour and cook until slightly golden, about 1-2 mins. Slowly add chicken stock while stirring until it's smooth, letting it cook 2-3 mins. Put in tangy cream, powdered garlic, and chopped poblano (save 2 tbsp for later). Let it bubble till thick, then add 1 cup cheese and 2 tbsp cilantro.
02 -
Heat up 1 tbsp oil in a big skillet over medium-high flame. Cook shrimp for just a minute on each side, add some salt and pepper, then set them aside. Clean the pan, pour in the leftover oil, and cook onions till see-through. Toss in garlic and saved poblano, stir for half a minute. Add the carrots, spinach, and hot sauce until spinach starts to soften. Chop up the shrimp and mix with the veggies.
03 -
Get your oven hot at 375°F. Put ⅓ cup of the shrimp mix and cheese in each tortilla, roll them up, and lay them crease-down in a greased 9x13 dish. Pour half the green sauce on top, cover with foil, and bake for 15-20 mins until everything's warm.
04 -
Pour the rest of the sauce on top and sprinkle with leftover cilantro before you dish it up.
# Notes:
01 -
Go for cheese you grate yourself - the bagged stuff won't melt right.
02 -
Southern-style hot sauce works best with its tangy kick, but feel free to use whatever you've got.