Poblano-Shrimp Enchiladas

Poblano-Shrimp Enchiladas

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Ingrediënten

Makes 4 servings

Prep: 35 min., Cook: 5 min., Cool: 5 min., Bake: 25 min.

  • ¾ pound unpeeled medium-size fresh shrimp
  • 5 tablespoons olive oil divided
  • 1 large poblano pepper halved and seeded
  • 1 large onion chopped
  • 1 tomato chopped
  • ¼ teaspoon salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • ½ cup sour cream
  • 8 corn tortillas
  • 1 10-ounce can green enchilada sauce
  • 1½ cups 6 ounces shredded Monterey Jack cheese

Instructies

  • Peel shrimp, and devein, if desired.
  • Coarsely chop shrimp, and set aside.
  • Brush an 11- x 7-inch baking dish with 2 tablespoons olive oil.
  • Set aside.
  • Sauté 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; 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 sides down, in prepared pan.
  • Top with sauce; 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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Recipe Category Fish / Seafood
Country Mexican

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