POBLANO-SHRIMP ENCHILADAS

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poblano-shrimp enchiladas image

Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.

Provided by ruby rodriguez

Categories     Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb unpeeled, medium-size fresh shrimp
5 tablespoons olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomatoes, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 corn tortillas
1 (10 ounce) can green enchilada sauce
1 1/2 cups shredded monterey jack cheese

Steps:

  • PEEL shrimp, and devein, if desired.
  • Coarsely chop shrimp, and set aside.
  • BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
  • Set aside.
  • SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
  • Remove from skillet, and chop.
  • RETURN chopped pepper to skillet.
  • Add onion and next 5 ingredients; sauté 4 minutes.
  • Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
  • Stir in sour cream.
  • HEAT tortillas according to package directions.
  • Spoon shrimp mixture evenly down center of each tortilla, and roll up.
  • Arrange, seam side down, in prepared pan.
  • Top with sauce, and sprinkle with cheese.
  • Cover and chill up to 1 day ahead.
  • BAKE at 350° for 25 minutes or until thoroughly heated.

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