Poblano-Shrimp Enchiladas

  • ADDChef Posted: 02/05/09
    Worthy of a Special Occasion

    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.

  • Trvlngirl Posted: 10/19/09
    Worthy of a Special Occasion

    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.

  • mlr8575 Posted: 08/23/11
    Worthy of a Special Occasion

    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.

  • steponme Posted: 01/19/12
    Worthy of a Special Occasion

    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.


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