Recipe for Shrimp and Vegetable Enchiladas with a Creamy Poblano SauceINGREDIENTS:
For the roasted poblano pepper sauce
2 large poblano peppers
4 Tbsp. of all-purpose flour
1 1/2 cups of chicken broth
1/4 tsp. of garlic powder
1 cup of sour cream
1/4 cup of fresh cilantro, chopped
For the filling
1 1/2 Tbsp. of extra-virgin olive oil
1 very small yellow onion, finely chopped
2 cloves of garlic, pressed
1/4 tsp. of oregano
1/8 tsp. of cayenne pepper
2 cups of shredded green cabbage (I used a packaged coleslaw mix)
2 cups of shredded carrots (I used packaged shredded carrots for this - you can also peel and shred regular carrots)
3 cups of baby spinach leaves
2 chipotle peppers in adobo sauce, finely chopped and seeds removed (seeds have a lot of heat
1 pound of large Easy Peel and deveined Frozen Shrimp, thawed and coarsely chopped
10 8-inch flour tortillas
8 ounces of grated Monterey Jack cheese
Roast the poblano peppers first. Preheat the oven to 475 degrees. Place the peppers on a baking sheet and put into the hot oven. Cook, for about 7 minutes, then use tongs to flip the peppers over. Continue cooking, flipping as needed and checking frequently, until the peppers are mostly blistered (about 20 minutes) Remove from oven and allow them to cool before handling. Lower the oven temperature to 400 degrees.
While the peppers are roasting, chop up the onion and chiplotle peppers and set aside. Grate the cheese and set aside. You can also thaw the shrimp if you haven't already done so and peel and chop the shrimp and set aside.
Once peppers are cool enough to handle, make the sauce. Put the butter into a small saucepan over medium-low heat. While you are waiting for the butter to melt, carefully peel off the skin of the pepper and discard. Remove the seeds and stem and diiscard. Then coarsely chop the remaining pepper or use your hands to tear into pieces. Once the butter is melted, stir the peppers into the butter. Then add in the flour and stir constantly until the mixture is golden, about 1 minute or so. Add in the broth and garlic powder and cook, stirring often, until the sauce is thickened and bubbles up. Remove from heat and immediately stir in the sour cream and cilantro. Set aside.
Put a large skillet over medium heat and add in the olive oil. Once oil is hot, stir in the onions, garlic, oregano, and cayenne pepper and cook for about 5 - 7 minutes, or until onions are tender. Then add in the cabbage, carrots, and spinach. Cook, stirring frequently, until the spinach wilted, about 3 minutes. Add in the chipotle pepper pieces and the shrimp and cook for a couple minutes. Remember the shrimp doesn't need to be fully cooked because it will continue to cook once in the oven. Remove skillet from heat.
Assemble your enchiladas. Choose an oven-safe 9 x 13 baking dish to arrange the enchiladas in. To make them easier to roll up, I recommend putting the tortillas between a paper towel and heating in the microwave for about 30 seconds first. Then use a workspace and spread about 1/3 cup or so of the shrimp mixture down the middle of the tortilla. Top with 2 - 3 tablespoons of the grated cheese. Then tightly roll up the tortilla around the filling and place on one side of the baking dish, seam side down. Continue doing this until you can no longer fit any enchiladas in your pan. Evenly pour the poblano sauce over the enchiladas. Place enchiladas in the oven and cook for 20 - 25 minutes, or until a bit browned and sauce is bubbly. Remove from oven and let cool for just a couple minutes before serving.
Recipe Source: Annie's Eats
Recipe Makes Approximately 4 - 6 servings. They taste great leftover! Cover the baking dish you used for the enchiladas tightly with foil and store in the fridge. To reheat, cook at a low temperature (275 degrees) in the oven for about 20 minutes.