Poblano Shrimp Enchiladas
Discover the decadent flavors of Poblano Shrimp Enchiladas, a dish that combines the smoky heat of roasted poblano peppers with succulent, seasoned shrimp in a cheesy, savory filling. Wrapped in soft corn tortillas and topped with a luscious cream sauce made with Monterey Jack cheese, chicken broth, and heavy cream, these enchiladas are baked to golden, bubbly perfection. Perfect for a comforting weeknight meal or an impressive dinner party option, this recipe brings bold Tex-Mex flair to your table. Garnished with fresh cilantro and a hint of lime, it's a vibrant and delicious way to elevate your enchilada game.
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic, minced
- 4 ounces Cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 8 pieces Corn tortillas
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 tablespoon Cilantro, chopped
- 1 tablespoon Lime juice
- 1 small Onion, finely diced
Instructions
Preheat the oven to 400°F (200°C).
Place poblano peppers directly on an oven rack and roast for 10-12 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a sealed bag or covered bowl for 10 minutes to steam.
Peel off the skins of the roasted poblano peppers, remove seeds, and chop finely. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, salt, black pepper, and lime juice. Cook until the shrimp are pink and fully cooked, about 3-4 minutes. Remove shrimp from the skillet and chop into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion until translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute.
Stir in the roasted poblano peppers, cream cheese, 1 cup of Monterey Jack cheese, and chopped shrimp. Mix until the cheeses melt and everything is well combined. Set aside the filling.
In a medium saucepan, combine the chicken broth, heavy cream, and 1/2 cup of Monterey Jack cheese, stirring over medium heat until smooth and creamy. Reserve the sauce.
Briefly warm the tortillas in a dry skillet or microwave to make them pliable.
Spoon 2-3 tablespoons of the filling into the center of each tortilla, roll tightly, and place seam-side down in a greased 9x13-inch baking dish.
Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining Monterey Jack cheese (1/2 cup) on top.
Bake in the oven at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
