Poblano-Shrimp Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb. unpeeled, medium-size fresh shrimp
5 tbsp. olive oil, divided
1 large poblano pepper, halved and seeded
1 large onion, chopped
1 tomato, chopped
1/4 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. black pepper
1/2 cup sour cream
8 corn tortillas
1 (10 oz.) can green enchilada sauce
1/2 cups (6 oz.) shredded pepper jack cheese
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Directions: |
Directions:Peel shrimp and devein, if desired. Coarsely chop shrimp and set aside.
Brush an 11x7" baking dish with 2 tbsp. olive oil. Set aside.
Saute pepper in remaining oil in a 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; saute 4 minutes. Add chopped shrimp and saute 1 minute; remove from heat and cool 5 minutes. Stir in sour cream.
Heat tortillas. Spoon shrimp mixture evenly down center of each tortilla, and roll up. Arrange, seam sides down, in prepared pan. Top with enchilada sauce; sprinkle with cheese. Cover and chill up to 1 day ahead.
Bake at 350º for 25 minutes or until thoroughly heated. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: Serves: 6
Prep Time: 35 minutes
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