ruby rodriguez's Note:
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.
My Private Note
Units: US | Metric
- 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 tomato, 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
- 1PEEL shrimp, and devein, if desired.
- 2Coarsely chop shrimp, and set aside.
- 3BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- 4Set aside.
- 5SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- 6Remove from skillet, and chop.
- 7RETURN chopped pepper to skillet.
- 8Add onion and next 5 ingredients; sauté 4 minutes.
- 9Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- 10Stir in sour cream.
- 11HEAT tortillas according to package directions.
- 12Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- 13Arrange, seam side down, in prepared pan.
- 14Top with sauce, and sprinkle with cheese.
- 15Cover and chill up to 1 day ahead.
- 16BAKE at 350° for 25 minutes or until thoroughly heated.
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Nutritional Facts for poblano-shrimp enchiladas
Serving Size: 1 (366 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 581.6
- Calories from Fat 343
- Total Fat 38.1 g
- Saturated Fat 14.1 g
- Cholesterol 160.1 mg
- Sodium 1348.4 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 5.2 g
- Sugars 8.4 g
- Protein 26.6 g