POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PEEL shrimp, and devein, if desired.
- Coarsely chop shrimp, and set aside.
- BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- Set aside.
- SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- Remove from skillet, and chop.
- RETURN chopped pepper to skillet.
- Add onion and next 5 ingredients; sauté 4 minutes.
- Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- Stir in sour cream.
- HEAT tortillas according to package directions.
- Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- Arrange, seam side down, in prepared pan.
- Top with sauce, and sprinkle with cheese.
- Cover and chill up to 1 day ahead.
- BAKE at 350° for 25 minutes or until thoroughly heated.
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Musu Jabaty
[email protected]I love shrimp enchiladas and these were some of the best I've ever had. The poblano sauce was amazing.
Malik Nasir
[email protected]These enchiladas were really easy to make and they turned out great. I'm definitely going to be making them again.
Mike Magele
[email protected]I'm not a fan of Mexican food, but I thought these enchiladas were pretty good.
Penosi Sherwood
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
April Maston
[email protected]I made these enchiladas for a potluck and they were a huge hit. Everyone loved them!
Wasif Wahab
[email protected]I'm allergic to shrimp, so I made these enchiladas with chicken instead. They were still really good!
Corebia Valentine
[email protected]These enchiladas were just okay. I thought the poblano sauce was a bit bland.
CATERPILLAR BUTTERFLY
[email protected]I'm not sure what went wrong, but my enchiladas turned out really dry. I think I must have overcooked the shrimp.
James Zollo
[email protected]5 stars! This dish was delicious and my family loved it. I will definitely be making it again.
Shamshad
[email protected]These enchiladas were easy to make and turned out great. I used a store-bought poblano sauce, but I think it would be even better if I made my own.
Chisomo Kachapila
[email protected]I'm not usually a fan of shrimp, but these enchiladas changed my mind. The shrimp was tender and flavorful, and the poblano sauce was creamy and delicious.
Myah Hernandez
[email protected]These Poblano Shrimp Enchiladas were a hit at my dinner party! The flavors were amazing and the shrimp were cooked perfectly. I will definitely be making this dish again.