poblano-shrimp enchiladas

Recipe by ruby rodriguez
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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