Shrimp In Enchilada Sauce With Poblano Rice Recipes
POBLANO-SHRIMP ENCHILADAS
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
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.
CREAMY SHRIMP ENCHILADAS
This is an amazing recipe for shrimp enchiladas. So good!
Provided by Mark
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
- Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
- Stir 1 cup of cheese sauce into the shrimp mixture.
- Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
- Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
- Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g
SHRIMP ENCHILADAS WITH GREEN SAUCE
I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.
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SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE
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- CREAMY POBLANO SAUCE: Melt the butter in a large saucepan over medium heat. Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown. Gradually whisk in the chicken broth and cook. You want to whisk continuously so you don't have any lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer and allow the sauce to thicken for another 2-3 minutes. Adjust seasonings to taste and stir in 1 cup of cheese, When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
- ENCHILADA STUFFING: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoons of oil over medium high heat. Add the shrimp and allow them to cook about 1 minutes per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of oil to the pan and cook the onions for 1-2 minutes or until they just being to turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce.Allow the spinach to just barely begin to wilt and remove from stove. Chop the shrimp and add them to the spinach mixture, stir to combine.
- ASSEMBLY: Spray a 9x13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down on the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
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Directions Instructions Checklist Step 1 Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside. Step 2 Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside. Step 3 Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop. Step 4
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