Poblano-Shrimp Enchiladas Recipe

Name: Poblano-Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
PEEL shrimp, and devein, if desired.
2
Coarsely chop shrimp, and set aside.
3
BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
4
Set aside.
5
SAUTE pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
6
Remove from skillet, and chop.
7
RETURN chopped pepper to skillet.
8
Add onion and next 5 ingredients; saute 4 minutes.
9
Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes.
10
Stir in sour cream.
11
HEAT tortillas according to package directions.
12
Spoon shrimp mixture evenly down center of each tortilla, and roll up.
13
Arrange, seam side down, in prepared pan.
14
Top with sauce, and sprinkle with cheese.
15
Cover and chill up to 1 day ahead.
16
BAKE at 350u00b0 for 25 minutes or until thoroughly heated.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb unpeeled, medium-size fresh shrimp, 5 tablespoons olive oil, divided, 1 large poblano pepper, halved and seeded, 1 large onion, chopped, and more.

Yes, Poblano-Shrimp Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano-Shrimp Enchiladas

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