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    You are in: Home / Recipes / poblano-shrimp enchiladas Recipe
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    poblano-shrimp enchiladas

    Average Rating:

    4 Total Reviews

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    • on June 16, 2009

      I used left over shrimp and garlic from a boil. I also used light sour cream, 3 tablespoons olive oil, and only one cup of cheese. I was probably able to reduce the fat by 1/2 but it was still very rich and yummy. I was so surprised when the kids liked it, which doesn't happen often. I will definitely make again. Thanks.

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    • on August 23, 2005

      We really enjoyed this recipe. Didn't have a poblano on hand, so we used some dice Hatch green chiles and even tossed in some roasted corn kernals. Next time I might add some cream cheese just to add a creamier depth to the filling, we do that in a chicken enchilada recipe and it's great. Thanks for the recipe, we'll file it away.

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    • on December 20, 2004

      This is really excellent. I made some modifications based on the ingredients I could get. I used canned tomatillos and jalepenos for the sauce and I used a fresh jalepeno instead of the pablano pepper, low fat sour cream and cheddar cheese. I also included mushrooms. It was really good and I look forward to trying it with chicken.

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    • on May 10, 2004

      I made this it was great. had it for dinner one night. lunch the next. I made my own sauce. Except i boiled onion with tomatillo put in food processor. Then added cilantro. I also now use this sauce for chicken enchiladas. This is wonderful!!!

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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
    59%
    Total Fat 38.1 g
    58%
    Saturated Fat 14.1 g
    70%
    Cholesterol 160.1 mg
    53%
    Sodium 1348.4 mg
    56%
    Total Carbohydrate 35.3 g
    11%
    Dietary Fiber 5.2 g
    20%
    Sugars 8.4 g
    33%
    Protein 26.6 g
    53%

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