ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Poblano-Shrimp Enchiladas

Yield Makes 4 servings
One online reviewer served this Poblano-Shrimp Enchiladas dish with a side of black beans and green salad.

Ingredients

  • 3/4 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
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 8 corn tortillas
  • 1 (10-ounce) can green enchilada sauce
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese

How to Make It

  1. Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.

  2. Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside.

  3. Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop.

  4. 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.

  5. 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.

  6. Bake at 350° for 25 minutes or until thoroughly heated.