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Shrimp Enchiladas with Poblano Cheese Sauce

Shrimp Enchiladas with Poblano Cheese Sauce

Charlotte Hancey
Flour tortillas are filled with shrimp, tomatoes, onions, garlic and spices then topped with a homemade poblano cheese sauce.
5 from 9 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8 enchiladas

Ingredients
  

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

Additional ingredients:

  • 8 soft taco sized flour tortillas
  • 1/4 cup cilantro, chopped

Instructions
 

  • Preheat oven to 350°. Spray a 9x13 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, lime juice, 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.

Notes

Sometimes poblano peppers are labled as "pasilla peppers" in grocery stores. I think it depends on where you live. Just make sure they're fresh and not the dried version.
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