These shrimp enchiladas are packed with tender shrimp and wrapped in soft tortillas, all smothered in a rich and creamy poblano sauce. It’s a tasty and fun dish that’s great for sharing!
Honestly, the creamy poblano sauce makes this dish feel a bit fancy, but it’s super easy to whip up. I love serving these enchiladas with a side of rice for a complete meal—yum! 🌟
Ingredients & Substitutions
Shrimp: Fresh shrimp works best for this recipe, but you can use frozen shrimp if needed. Just be sure to thaw them properly before cooking. If you’re looking for a vegetarian option, consider using diced mushrooms or jackfruit instead.
Corn Tortillas: Corn tortillas are traditional and add great flavor. However, if you can’t find them, flour tortillas are a suitable substitute. Just keep in mind that they have a different texture.
Poblano Peppers: Roasted poblano peppers give the dish a smoky flavor. If you can’t find them, try using green bell peppers for a milder taste, or jalapeños for more heat. Canned green chiles can substitute in a pinch as well.
Heavy Cream: For a lighter version, you can swap heavy cream with half-and-half or a plant-based cream if you want a dairy-free option. Coconut cream can also work, but it will add a distinct flavor.
Cheese: Cheddar and Monterey Jack are great, but feel free to mix in pepper jack for an extra kick or use a lactose-free cheese if needed.
How Do I Properly Cook Shrimp for Enchiladas?
Cooking shrimp can be tricky, but it’s important to get it just right. Start by sautéing the shrimp until it turns pink. Be careful not to overcook, as shrimp can get tough if left too long. Here’s a quick guide:
- Heat your oil and sauté onions and peppers first until soft.
- Add garlic and then shrimp, along with your spices.
- Cook just until the shrimp are pink, about 3-4 minutes. Remove from heat immediately!
Using this method keeps your shrimp tender and flavorful, making your enchiladas even better!
How to Make Shrimp Enchiladas with Creamy Poblano Sauce
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup onion, diced
- 1 cup bell pepper, diced (green or red)
- 2 cloves garlic, minced
For the Creamy Poblano Sauce:
- 1 cup poblano peppers, roasted and diced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 30 minutes to cook. You’ll spend a little time sautéing the veggies and shrimp, making the creamy sauce, and assembling everything before it bakes in the oven. In about 45 minutes from start to finish, you’ll have a tasty meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) so it’s nice and hot when your enchiladas are ready to bake.
2. Sauté the Veggies:
In a large skillet, heat up the olive oil over medium heat. Toss in the diced onion and bell pepper. Sauté these for about 5 minutes until they are soft and fragrant. This step really brings out the flavors!
3. Cook the Shrimp:
Next, add the minced garlic to the skillet and sauté for another minute. Now it’s time to add the shrimp, cumin, salt, and pepper. Cook until the shrimp turns pink and is fully cooked, which should take about 3-4 minutes. Once done, remove the skillet from heat.
4. Make the Creamy Poblano Sauce:
In a separate saucepan over medium heat, combine the roasted poblano peppers, heavy cream, and chicken broth. Let it simmer for about 5-7 minutes, stirring occasionally until the sauce thickens a bit. Don’t forget to season with salt and pepper to taste!
5. Warm the Tortillas:
To make rolling easier, warm up your corn tortillas in a dry skillet or in the microwave until they are pliable. This won’t take long—just a minute or so should do the trick!
6. Assemble the Enchiladas:
Now it’s time to put everything together! Take a portion of the shrimp mixture and place it in the center of each tortilla. Roll them up gently and place them seam-side down in a greased baking dish. Keep going until all of that delicious shrimp mixture is used up!
7. Add the Sauce and Cheese:
Pour the creamy poblano sauce generously over the enchiladas, making sure they are well covered. Then, sprinkle the shredded cheese evenly on top. This is where it gets cheesy and yummy!
8. Bake to Perfection:
Place the baking dish in your preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
9. Serve and Enjoy:
Once baked, take the dish out of the oven and let it sit for a few minutes. Before serving, garnish your enchiladas with fresh cilantro for a pop of color and flavor. Now you’re all set to enjoy your delicious shrimp enchiladas!
Can I Use Another Type of Protein Instead of Shrimp?
Absolutely! You can substitute shrimp with cooked chicken, beef, or even beans for a vegetarian option. Just make sure to adjust the cooking time accordingly, especially if you’re using raw chicken or beef. Cook them through before adding to the tortillas!
How Do I Handle Leftover Creamy Poblano Sauce?
If you have leftover sauce, it can be refrigerated in an airtight container for up to 3 days. To use it later, just reheat on the stove over low heat, adding a splash of chicken broth or cream to thin it out if it’s too thick.
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas and cover them tightly with foil, then refrigerate for up to 24 hours before baking. Just increase the baking time by about 5-10 minutes if baking straight from the fridge.
What Should I Serve with Shrimp Enchiladas?
These enchiladas pair well with a fresh salad, Mexican rice, or refried beans. You can also add a side of guacamole or sour cream to enhance the flavors!
