1 1/2 cups (6 ounces) shredded Monterey Jack cheese
How to Make It
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.
Saute 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; saute 4 minutes. Add chopped shrimp, and saute 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.
Yes, this was amazing! I forgot to add the sour cream to the shrimp filling so I added a dollop next to the enchiladas on the plate... still amazing! 5 tablespoons of oil isn't necessary; I put my Poblano under the boiler (no oil needed) and sprayed my pan with cooking spray; I probably only used about 2 teaspoons of olive oil to saute the shrimp mixture. Served with black beans and a green salad.
I've been using this website for three plus years and by far this is my favorite recipe so far! I used red sauce instead of green because I misread the recipe but it was AMAZING anyways. I also substitued fat free sour cream and it was still amazing. I actually 1/4ed the recipe to feed just myself and made it again two days later.... still as amazing as it was the first time I made it. I agree with the comment that black beans would be a great additon.
Great recipe! This will be worked into our regular rotation. It's rare that we don't say "it would be good if..." when trying a new recipe, and we never had to say it with this one! We may try to add in a little more spice, but this was a great recipe as posted.
I thought this was great. I made it will low fat cheese, low fat sour cream and about 1 tbls oil for sauteing to keep it lighter. I also used 1 lb shrimp. I usually don't like green enchilada sauce but these flavors go very well together. This is the only shrimp enchilada recipe I've tried that I like. All the other ones taste too fishy for some reason. I think this would also be good with some black beans added in them too.
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