Shrimp Enchiladas with Poblano Cream Sauce Seriously Addictive
Recipe Introduction
Ever found yourself craving proper comfort food with a bit of a kick? This Creamy Shrimp Enchiladas Recipe Youll adore is precisely that! It's a hug in a tortilla, bursting with creamy, smoky, and spicy goodness.
Seaside Fiesta on a Plate
These aren't your average Seafood Enchiladas With Cream Sauce . Think succulent shrimp meets rich, smoky poblano cream sauce. It's coastal Mexican vibes with a generous dollop of comfort.
This recipe is inspired by my seaside holidays and my love of Mexican spices.
This Shrimp Poblano Enchiladas recipe is medium difficulty. Allow one hour from start to finish. It makes six servings perfect for a family dinner or a casual get-together.
Why You'll Love These Shrimp Enchiladas
These Spicy Shrimp Enchiladas offer a delightful punch of flavour. Shrimp is a great source of lean protein. This recipe is perfect for a weekend fiesta or any time you need a little bit of comfort.
This recipe stands out due to the fresh poblano peppers, they give the dish a very unique smokey sweet flavor.
Ready to dive in? Lets talk ingredients.
Let's Gather the Goods
Alright, love! Before we dive into making these totally addictive Creamy Shrimp Enchiladas Recipe Youll , let's make sure we've got everything sorted.
Honestly, having all your ingredients prepped makes the whole process so much smoother. Plus, it's like a little treasure hunt in your own kitchen, innit?
Main Ingredients for Shrimp Enchiladas
Here's the shopping list, divided into stages. This keeps it simple. Don't worry, I've got you covered with both US and metric measurements.
- For the Shrimp:
- 1 pound ( 450g ) large shrimp, peeled and deveined. Go for shrimp that smell fresh, not fishy. Bigger shrimp tend to be juicier.
- 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. Seriously, don't skimp on the pepper!
- For the Poblano Cream Sauce:
- 2 large poblano peppers. The darker green, the better. They should feel firm.
- 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
- For the Enchiladas:
- 12 corn tortillas. Warm these up later to stop them from cracking!
- 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
Seasoning Notes: Flavor Fireworks
Right then, let's talk spices. For these Spicy Shrimp Enchiladas , chili powder and cumin are the backbone. They give that proper Mexican depth.
But the poblano peppers are the real stars! They bring a mild heat and a smoky flavor. Feel free to add a pinch of cayenne if you want more of a kick!
Garlic powder gives that savoury touch. For a Shrimp Enchiladas With Creamy Poblano Sauce experience, don't forget the fresh cilantro at the end. It adds a lovely fresh note.
Equipment: Keep it Simple
- Baking dish ( 9x13 inch or similar). Any oven safe dish will do, really.
- Large skillet. For cooking the shrimp and starting the sauce.
- Small skillet. for heating your tortillas
- Blender or food processor. For making the sauce super smooth.
- Tongs. For handling hot tortillas and shrimp.
No fancy gadgets needed for this Best Shrimp Enchilada Recipe . If you don't have a blender, a good old whisk will do the trick for the sauce, just takes a bit more elbow grease.
Don't stress if you're missing something. This Creamy Seafood Enchiladas Recipe is all about being adaptable. Let's get cooking these Homemade Shrimp Enchiladas!
Alright, let's talk enchiladas, yeah? Not just any enchiladas, mind you. We're diving headfirst into the world of Creamy Shrimp Enchiladas Recipe Youll absolutely adore.
Forget those bland, boring enchiladas you’ve had before. Honestly, this recipe? It's a game changer.
Prep Like a Pro for Your Shrimp Enchiladas With Cream Sauce
First things first, let's get our act together. The fancy chefs call it "mise en place." I call it "not panicking later.
" Get all your ingredients chopped, measured, and ready to rock. This is the real secret to amazing Homemade Shrimp Enchiladas .
Peel and devein your pound of shrimp. Nobody wants sandy surprises. Get the onion chopped, garlic minced, cheese grated the whole shebang.
A clean workspace is a happy workspace. You will also need 2 large poblano peppers.
Cooking Like A Boss: Easy Shrimp Enchiladas
Alright, here's the nitty gritty. I've broken it down into ridiculously simple steps.
- Blacken the Poblanos: Roast those poblanos directly over a gas flame or under a broiler until they’re black and blistered. This usually takes 5- 7 minutes per side. Don’t be shy! Place in a bowl, cover, and let them steam for about 10 minutes. Peel off the charred skin, remove the seeds, and chop them up. That smoky flavor is pure magic!
- Spice Up the Shrimp: Heat 1 tablespoon of olive oil in a skillet over medium heat. Toss the shrimp with chili powder, cumin, garlic powder, salt, and pepper. Cook for 2- 3 minutes per side, until they turn pink and opaque. Don't overcook them! No one likes rubbery shrimp. Set aside.
- Whip Up the Cream Sauce: Sauté your onion and garlic in 1 tablespoon of olive oil until softened. Stir in 2 tablespoons of flour and cook for 1 minute. Slowly whisk in 2 cups of chicken broth until smooth. Simmer until thickened, about 5- 7 minutes . Stir in 1 cup of heavy cream, ½ cup of sour cream, ½ cup of Monterey Jack, and those glorious roasted poblanos. Season with salt and pepper.
- Wrap 'Em Up: Now, you can either lightly fry the tortillas for about 10-15 seconds , or microwave them wrapped in a damp paper towel for 30 seconds. Dip each tortilla in the sauce, fill with shrimp, and roll them up.
- Bake to Perfection: Place the enchiladas in a baking dish, seam side down. Pour the remaining sauce over the top, sprinkle with Monterey Jack cheese, and bake at 375° F ( 190° C) for about 20 minutes , or until bubbly and golden.
Pro Tips For The Best Shrimp Enchilada Recipe
Want to take these bad boys to the next level? Here are a few tricks up my sleeve. Don't overcrowd the pan when cooking the shrimp.
It lowers the temperature and makes them steam instead of sear. Also, you can totally make the sauce ahead of time.
Just store it in the fridge for up to 2 days.
So there you have it, Creamy Shrimp Enchiladas with Poblano Cream Sauce. A Seafood Enchiladas With Cream Sauce dish is one of the Mexican Shrimp Recipes that is an absolute crowd pleaser.
Oh my gosh, I’m already drooling thinking about these! You HAVE to give this Spicy Shrimp Enchiladas a go! I hope this Creamy Seafood Enchiladas Recipe helps you whip up something amazing.
Recipe Notes for Your Shrimp Enchilada Fiesta!
Okay, you're about to make the Creamy Shrimp Enchiladas Recipe Youll absolutely adore. Before you dive in, a few extra bits and bobs to make sure it's a total success.
Think of these as friendly nudges, not rules! Honestly, you can customize almost anything.
Plating & Presentation: Enchilada Pizzazz!
These Shrimp Enchiladas With Cream Sauce deserve to look as good as they taste. Imagine this: two enchiladas per plate, smothered in that lovely cream sauce.
Sprinkle with fresh cilantro and a dollop of sour cream. A side of bright green guacamole just seals the deal.
Serve hot from the oven with a cold Mexican beer. For extra fancy points, use a warm plate chef's kiss.
Sidekicks & Drinks: The Perfect Pair
What goes with amazing Shrimp Poblano Enchiladas? Loads! Mexican rice is a must. Some seasoned black beans will not hurt as well.
If you're feeling fancy, make some homemade guacamole and serve with tortilla chips. For drinks? A classic margarita is always a winner.
A nice, crisp Mexican lager also works wonders. I also like a nice glass of iced tea.
Keeping it Fresh: Storage Secrets
Got leftovers? Lucky you! These are amazing the next day. Store leftover Creamy Seafood Enchiladas Recipe in an airtight container in the fridge for up to three days.
To freeze, wrap them individually in cling film, then place them in a freezer bag. They'll keep for up to a month.
Reheat in the oven at 350° F ( 175° C) until warmed through. You can also microwave but the texture will be softer.
Dietary Tweaks: Enchiladas Your Way
Want to make it a bit healthier? Easy Shrimp Enchiladas are very versatile. Swap regular sour cream for light. Use low-fat cheese.
For a completely different twist, substitute black beans or sweet potatoes for the shrimp. That's a very delicious Vegetarian friendly adaptation.
If you want to add heat, add a pinch of cayenne pepper.
Nutrition Lowdown: The Good Stuff
Alright, let's talk about what you're getting. Each serving has about 450-550 calories. You'll get a good dose of protein 30-35g .
There is some fat 25-35g , but it's mostly from the cream sauce, so be mindful. Carbs clock in around 30-40g .
Plus, you are getting fiber and essential nutrients. Seafood Enchiladas With Cream Sauce contain good source of protein and calcium.
Wrapping Up: Enchilada Empowerment
Seriously, don't be intimidated! These Homemade Shrimp Enchiladas are easier than they look. Don't worry about perfection. Just have fun and experiment! You got this, you're creating something awesome.
And trust me, your friends and family will be thanking you! Let me know how your Best Shrimp Enchilada Recipe comes out!
Frequently Asked Questions
Can I make these Creamy Shrimp Enchiladas ahead of time? I'm having a right old knees-up!
Absolutely! You can assemble the enchiladas ahead of time, right up to the point of baking. Cover the baking dish tightly with cling film and store in the fridge for up to 24 hours. When you're ready to bake, just pop it in the oven as per the recipe instructions.
You might need to add a few extra minutes to the baking time since they'll be starting from cold, so keep an eye on it!
I'm not a huge fan of spice. Are these Creamy Shrimp Enchiladas Recipe Youll make too hot for me?
Not at all! The poblano peppers have a mild heat, much milder than a jalapeño, and the creamy sauce really mellows everything out. If you're still worried, you can remove the seeds and membranes from the poblanos before roasting them that's where most of the heat lives.
You can also substitute the poblano peppers with Anaheim peppers which has a much milder heat.
My tortillas always crack when I try to roll enchiladas. What am I doing wrong?
Ah, the bane of every enchilada maker! The key is to soften the tortillas before you roll them. The recipe suggests a light fry in oil or microwaving them wrapped in a damp paper towel. This makes them much more pliable and less likely to crack. Don't overfill the tortillas, either.
A moderate amount of filling will help prevent them from bursting.
Can I freeze these Creamy Shrimp Enchiladas for later? We're only a family of two.
Yes, freezing is a great option! Assemble the enchiladas, but don't bake them. Wrap the baking dish tightly with a double layer of cling film, then a layer of foil. Freeze for up to 2-3 months. When ready to bake, thaw overnight in the fridge.
You might need to add 10-15 minutes to the baking time, and it's a good idea to cover the dish with foil for the first half of the baking time to prevent the cheese from burning.
What can I serve with these Creamy Shrimp Enchiladas?
These enchiladas are quite rich, so a fresh side salad is a great counterpoint. Mexican rice and black beans are classic pairings. For a more substantial meal, guacamole and tortilla chips always go down a treat. And, of course, you can't go wrong with a crisp Mexican lager or a cheeky Margarita!
Shrimp Enchiladas With Poblano Cream Sauce Serio
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 3-5g |
