Enchiladas… I don’t think I’ve ever met one that I didn’t like. Chicken, beef, cheese, pork, shrimp…What’s not to like about any of those things filled in a tortilla, smothered in cheese or sauce, then baked to perfection?! Shrimp enchiladas don’t always show up on a Mexican restaurant menu, but when they do, I have to have them. That’s why I wanted to create my own version and I think you’re going to absolutely love my Shrimp Enchiladas with Poblano Cheese Sauce.
Aren’t they pretty?!? This recipe is a result of many years of “research” by ordering these as often as I saw them and taking note of all the things I loved about them from each version. My shrimp enchiladas have a filling full of shrimp, fire-roasted tomatoes, onions, garlic, lime juice and plenty of spices. They are rolled into a flour tortilla with a little Monterrey Jack cheese then topped with the silkiest, most delicious poblano cheese sauce. To die for!
Some of My Favorite Ingredients Used
First, let me show you a couple of ingredients that I use and love. Canned tomatoes can be kind of boring and not super flavorful. I am a huge fan of fire-roasted ones though! They add another level of flavor that you just can’t get by adding spice to plain ones.
I also really love the La Victoria brand of salsa verde. Other brands are much thinner so look for this one or another brand that is labeled “thick and chunky.” We don’t want runny sauce!
Let’s Make Shrimp Enchiladas with Poblano Cheese Sauce
You can use any size of shrimp for this recipe because you’re going to chop them up anyway. Look for fresh or frozen shrimp that is peeled and deveined if possible. I just squeeze the tails off and chop them into small pieces before cooking.
Start by browning the onions and garlic then add the diced tomatoes and spices. Pluse a squeeze of fresh lime juice. So simple!
Next add the shrimp and stir for about 1-2 minutes until the shrimp just BARELY starts to lose its opaqueness. You don’t want to overcook the shrimp at this point because it will finish cooking in the oven. If you’re careful and follow these instructions, the shrimp are PERFECTLY done when you bite into these amazing enchiladas.
Next, make the creamy poblano cheese sauce by sauteeing the poblanos in butter then making a roux with flour and milk. Then you add salsa verde, sour cream and Monterrey Jack cheese. I love using poblanos because they are not as spicy as a jalapeno and have a natural smokiness that adds loads of flavor.
Assembling the Shrimp Enchiladas with Poblano Cheese Sauce is very easy! Here are step-by-step pictures to show you just how simple it is.
My Shrimp Enchiladas with Poblano Cheese Sauce turned out so incredible! As he was eating them, my husband kept saying, “You created this? You made this up?” He was impressed! You can skip the restaurant and make your own shrimp enchiladas at home. Making these will make you feel like the rockstar home chef that I know you can be!
This recipe will be the featured May recipe for all of Lee’s Marketplace stores here in Utah. All dry ingredients will be displayed with a poster of these beauties and a paper copy of the recipe to grab. I can’t wait to see the display!
Ingredients on sale at Lee’s Marketplace the week of April 27-May 3: frozen shrimp, olive oil, white onions, Full Circle Organic fire-roasted tomatoes, Monterrey Jack cheese, butter, flour, salsa verde, sour cream, flour tortillas, cilantro and milk (Wednesday)
More Mexican Favorites to Try
Shrimp Enchiladas with Poblano Cheese Sauce
For the filling:
- 2 teaspoons olive oil
- 1 cup yellow or white onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) fire roasted diced tomatoes, drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 2 lbs shrimp, peeled and deveined
- 2 teaspoons fresh lime juice
- 1 1/2 cups Monterrey Jack cheese, shredded
For the sauce:
- 3 tablespoons butter
- 2 poblano peppers, seeded and diced
- 1/8 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/2 cup salsa verde
- 1/4 cup sour cream
- 1 cup Monterrey Jack cheese, shredded
- 8 soft taco sized flour tortillas
- 1/4 cup cilantro, chopped
- Preheat oven to 350°. Spray a 9×13 pan with cooking spray and set aside.
- Remove tails from shrimp then chop shrimp into bite-sized pieces.
- Heat a large skillet to medium-high then add olive oil and onion. Cook for 5 minutes or until onions are soft and translucent. Add garlic and cook for 1 minute. Add diced tomatoes, cumin, chili powder, oregano, salt and pepper then stir to combine.
- Add shrimp then cook for 2-3 minutes or until shrimp just start to turn pink. Remove from heat and set aside. (Shrimp will finish cookingin oven.)
- In another large skillet, melt butter over medium-high heat. Add poblanos and sauté for 3-5 minutes or until softened.
- Sprinkle peppers with flour and stir to combine. Slowly whisk in milk and stir for a couple of minutes or until slightly thickened. Stir in salt, salsa verde, sour cream and cheese. Remove from heat when cheese is melted and mixture is creamy.
- Add about 1/3 cup shrimp mixture down the center of a tortilla. Sprinkle with 2 tablespoons shredded cheese. Roll up and place seam side down in prepared pan. Continue with remaining tortillas and filling. Pour poblano cheese sauce down the middle of the enchiladas leaving ends of tortillas exposed.
- Bake uncovered for 30-35 minutes. Remove from oven and sprinkle with cilantro.