Poblano-Shrimp Enchiladas
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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