SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Let’s Make the BEST Shrimp Enchiladas EVER.
Guaranteed, restaurant-level Shrimp Enchiladas are not as complicated as you think they are. It’s true that there are several elements at play here, but one of them is store-bought tortillas, so let’s not let our assumptions get the better of us. This whole thing comes together with just a few simple steps, and we will be there, holding your hand, every step of the way.
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You can print out the recipe here:
Now let’s talk about the experience that is biting into a Shrimp Enchilada. The savory and flavor-packed filling consists of homemade sauce, succulent shrimp, and Monterey Jack cheese. It’s all wrapped up in warm corn tortillas, which are then topped with more of that delicious sauce and freshly grated cheese. The flavors and textures meld together in a perfect harmony that is guaranteed to be a delight to your tastebuds.
How to make Shrimp Enchiladas:
Start off by preheating your oven to 350° and greasing a 13x9 inch baking dish, then we will move on to the sauce.
For the sauce, you’ll first add 2 tablespoons of oil to a large pan and bring it to temperature over medium heat. Once warmed, add in your onion and jalapeños and allow that to cook down for about 10 minutes, stirring often.
Once the veggies are softened you can add in the garlic and allow it to cook for about 1 minute more before transferring the whole mixture over to the food processor. Before you hit that start button, throw in your fresh cilantro as well. Then, make sure the lid is secure, remove the feed tube, and cover the opening with a towel to ensure nobody gets splattered. Blend it into a smooth purée and set aside for the time being.
Bring your pan back to the stovetop and heat the remaining oil over medium-high heat. Sprinkle the flour into the hot oil and whisk for about 2 minutes, then you can begin adding the half and half in big splashes, whisking all the while.
At this point, add the salt and paprika and bring the mixture to a boil. Adjust the heat as needed to keep the mixture at a simmer for about 5 minutes, or until thickened, stirring often.
Once thickened, stir in your puréed mixture and set aside.
Bring a large pot of water to a boil and add your shrimp right in. Cook for about 2 minutes, or until the shrimp are cooked through. Using a slotted spoon, transfer the shrimp from the pot to a work surface and allow them to cool a bit before dicing them up into bite-sized pieces.
In a small mixing bowl, combine the shrimp, ¾ cup of sauce, and about 1 ½ cups of freshly grated cheese.
Warm the tortillas in the microwave, four at a time, wrapping them in damp paper towels beforehand, to keep them pliable.
Add a little of the sauce to the bottom of the baking dish and then you can begin rolling up those enchiladas.
Scoop about 3 tablespoons worth of the filling into each tortilla, roll them up nice and tight, and place them in the baking dish, being sure to put the seam side on the bottom. Pour the remaining sauce over the top of the tortillas and sprinkle with the leftover cheese.
Bake your enchiladas for about 25 minutes, or until the sauce begins to bubble and the cheese is nice and melted. Enjoy!
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Shrimp Enchiladas with Salsa Verde
These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca.
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