These shrimp enchiladas are a treat! Wrapped in soft tortillas and topped with a rich, creamy poblano sauce, they bring a delicious twist to taco night.
I love how the sauce adds a nice touch of warmth without being too spicy. It’s perfect for sharing with friends or family—because who doesn’t love some cheesy goodness? 🥳
Plus, making these enchiladas is easier than you’d think! Just fill, roll, and bake. For a fun addition, I like to serve them with a side of fresh salsa for some extra flavor!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well. If you’re allergic or don’t like seafood, try using cooked chicken or black beans for a vegetarian option.
Poblano Peppers: These add a mild heat. Anaheim peppers or even green bell peppers can be good substitutes if you want less spiciness.
Cream: I like using sour cream for its tanginess, but you could swap it for Greek yogurt for a lighter option. Just remember it may change the flavor slightly.
Cheese: Monterey Jack is perfect for melting, but feel free to use cheddar or a Mexican blend if you prefer. Vegan cheese is also a great alternative for dairy-free diets.
Tortillas: Corn tortillas give a classic flavor, but if you can’t find them, homemade or store-bought flour tortillas will also work fine in this recipe.
How Do You Get the Perfect Texture with Poblano Peppers?
Roasting poblanos is key to unlocking their smoky flavor! Start with preheating your broiler or using an open flame on the stove. Ensure they’re turned frequently for even charring. Once done, placing them in a covered bowl helps steam the skins for easier peeling.
- Char them for about 5 minutes.
- Cover for 10 minutes, letting the skins steam off.
- Peel, remove the seeds, and chop them for your sauce.
Their roasted goodness will elevate your enchiladas to a new level!
Shrimp Enchiladas With Creamy Poblano Sauce
Ingredients You’ll Need:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 1/2 cups shredded Monterey Jack or Chihuahua cheese, divided
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- 2 poblano peppers
- 1 cup sour cream or Mexican crema
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- Juice of 1 lime, plus wedges for serving
How Much Time Will You Need?
This delightful recipe will take about 30 minutes of preparation time, followed by around 20 minutes of baking. You’ll spend a little time roasting the poblano peppers, sautéing the shrimp, and mixing the creamy sauce. Once assembled, just pop them in the oven and let them bubble up. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Prepare the Poblano Peppers:
Start by roasting the poblano peppers. You can do this directly over an open flame or under your oven’s broiler. Roast until they are charred all over—this will take about 5 minutes, so make sure to turn them frequently. Once roasted, place them in a covered bowl or a plastic bag for about 10 minutes to steam. This makes peeling them much easier! After steaming, simply peel off the charred skins, remove the seeds and stems, and chop the peppers into pieces.
2. Cook the Shrimp:
In a bowl, mix the peeled and deveined shrimp with the olive oil, ground cumin, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and sauté the shrimp for about 2 minutes on each side until they turn pink and are cooked through. Once done, remove the shrimp from heat and roughly chop them. Set aside as you prepare the sauce.
3. Make the Creamy Poblano Sauce:
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, cooking until they are soft—this should take about 3 minutes. Sprinkle in the flour and let it cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, and then add the chopped roasted poblanos, sour cream, and heavy cream. Let this simmer for about 5 minutes, stirring frequently. Don’t forget to season with salt, pepper, and lime juice for extra flavor! If you prefer a smoother sauce, you can use an immersion blender or transfer the mixture to a blender and puree until creamy.
4. Prepare the Tortillas:
Next, warm your corn tortillas! Wrap them in a damp paper towel and microwave for about 30 seconds. This softens them, making them easier to roll without tearing.
5. Assemble the Enchiladas:
Start by spooning a small amount of the creamy poblano sauce on the bottom of a baking dish. Then, take each tortilla and fill it with a spoonful of the chopped shrimp, a sprinkle of shredded cheese, and some chopped cilantro. Roll each tortilla up tightly and place them seam-side down in your baking dish.
6. Add Sauce and Cheese:
Pour the remaining creamy poblano sauce evenly over the top of the enchiladas. Then, sprinkle the remaining 1/2 cup of shredded cheese over the sauce, making it extra cheesy!
7. Bake:
Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for about 15-20 minutes, or until the cheese is melted and bubbling over the top.
8. Garnish and Serve:
Once baked, remove them from the oven and garnished with extra chopped cilantro and lime wedges. Serve immediately, and enjoy your creamy, flavorful shrimp enchiladas with the bright zing of lime! They’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to completely thaw the shrimp before cooking. You can thaw them overnight in the fridge or place them in a sealed bag under cold running water for about 15-20 minutes.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the enchiladas entirely in advance. Assemble them, then cover and refrigerate for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time since they’ll go in cold.
What Should I Do with Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the microwave or bake in the oven at 350°F (175°C) until heated through, adding a bit more sauce if they seem dry.
Can I Use Another Type of Cheese?
Yes! While Monterey Jack or Chihuahua cheese is perfect for this dish, you can substitute it with cheddar, pepper jack, or a Mexican cheese blend for a different flavor profile. Just ensure the cheese melts well!