Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5ml) chili powder
- ½ teaspoon (2.5ml) ground cumin
- ¼ teaspoon (1.25ml) garlic powder
- Salt and freshly ground black pepper to taste
- 2 large poblano peppers
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (30ml) all-purpose flour
- 2 cups (475ml) chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (120ml) sour cream
- ½ cup (55g) grated Monterey Jack cheese, plus more for topping
- Salt and freshly ground black pepper to taste
- 12 corn tortillas
- Vegetable oil, for frying (optional, for softening the tortillas)
- ½ cup (55g) shredded Monterey Jack cheese, for topping
- Optional garnish: chopped cilantro, sliced green onions
Instructions:
- Char poblano peppers under a broiler or over an open flame. Place in a bowl, cover with plastic wrap, and let steam. Peel, seed, and chop.
- Heat olive oil in a skillet. Add shrimp and spices. Cook until pink and opaque. Set aside.
- Sauté onion and garlic in olive oil. Stir in flour and cook briefly. Gradually whisk in chicken broth. Simmer until thickened. Stir in heavy cream, sour cream, Monterey Jack cheese, and chopped poblanos. Season with salt and pepper.
- Lightly fry tortillas in oil until softened (alternative- microwave them wrapped in a damp paper towel for 30 seconds).
- Dip each tortilla in the poblano cream sauce. Fill with shrimp and roll up tightly. Place seam-side down in the baking dish.
- Pour remaining sauce over the enchiladas. Sprinkle with Monterey Jack cheese. Bake in a preheated oven at 375°F (190°C) until cheese is melted and bubbly, about 20 minutes.
- Garnish with chopped cilantro and green onions, if desired. Serve hot.