Poblano Shrimp Enchiladas

Discover the decadent flavors of Poblano Shrimp Enchiladas, a dish that combines the smoky heat of roasted poblano peppers with succulent, seasoned shrimp in a cheesy, savory filling. Wrapped in soft corn tortillas and topped with a luscious cream sauce made with Monterey Jack cheese, chicken broth, and heavy cream, these enchiladas are baked to golden, bubbly perfection. Perfect for a comforting weeknight meal or an impressive dinner party option, this recipe brings bold Tex-Mex flair to your table. Garnished with fresh cilantro and a hint of lime, it's a vibrant and delicious way to elevate your enchilada game.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 whole Poblano peppers
• 1 pound Large shrimp, peeled and deveined
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 cloves Garlic, minced
• 4 ounces Cream cheese, softened
• 2 cups Monterey Jack cheese, shredded
• 8 pieces Corn tortillas
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1 tablespoon Cilantro, chopped
• 1 tablespoon Lime juice
• 1 small Onion, finely diced

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place poblano peppers directly on an oven rack and roast for 10-12 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a sealed bag or covered bowl for 10 minutes to steam.

Step 3

Peel off the skins of the roasted poblano peppers, remove seeds, and chop finely. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, salt, black pepper, and lime juice. Cook until the shrimp are pink and fully cooked, about 3-4 minutes. Remove shrimp from the skillet and chop into bite-sized pieces.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onion until translucent, about 4 minutes. Add the minced garlic and cook for another 1 minute.

Step 6

Stir in the roasted poblano peppers, cream cheese, 1 cup of Monterey Jack cheese, and chopped shrimp. Mix until the cheeses melt and everything is well combined. Set aside the filling.

Step 7

In a medium saucepan, combine the chicken broth, heavy cream, and 1/2 cup of Monterey Jack cheese, stirring over medium heat until smooth and creamy. Reserve the sauce.

Step 8

Briefly warm the tortillas in a dry skillet or microwave to make them pliable.

Step 9

Spoon 2-3 tablespoons of the filling into the center of each tortilla, roll tightly, and place seam-side down in a greased 9x13-inch baking dish.

Step 10

Pour the creamy sauce evenly over the enchiladas and sprinkle the remaining Monterey Jack cheese (1/2 cup) on top.

Step 11

Bake in the oven at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2117.9g)

Amount per serving	% Daily Value*
Calories	3803.4

Total Fat 233.6g	0%
Saturated Fat 118.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1422.8mg	0%
Sodium 5430.7mg	0%
Total Carbohydrate 221.7g	0%
Dietary Fiber 33.4g	0%
Total Sugars 24.2g
Protein 203.4g	0%

Vitamin D 48.0IU	0%
Calcium 2335.1mg	0%
Iron 10.7mg	0%
Potassium 3289.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 21.4%

Carbs: 23.3%