Poblano shrimp enchiladas are a must-try Mexican delicacy that combines the flavors of roasted poblano peppers, succulent shrimp, and melty cheese wrapped in warm and soft tortillas. This dish is a true celebration of Mexican cuisine, and with the right recipe, you can create a mouthwatering meal that will tantalize your taste buds and transport you to the vibrant streets of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP IN ENCHILADA SAUCE WITH POBLANO RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pour boiling water over the ancho chiles in a bowl; cover and set aside 10 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until golden, about 3 minutes. Stir in the poblano and chopped garlic and cook until the poblano starts to soften, 3 minutes. Add 11/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low; cover and cook until the rice is tender, 20 minutes.
- Meanwhile, drain the anchos and remove the stems and seeds. Puree the anchos, smashed garlic cloves, 1/2 cup water, the tomato sauce, oregano, cumin, 1/4 teaspoon salt and a few grinds of pepper in a blender. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce is reduced, about 5 minutes. Stir in 1 cup water and the shrimp. Return to a boil and cook until the shrimp are opaque, about 5 minutes. Season with salt.
- Fluff the rice with a fork. Top each serving with the shrimp, sauce and desired toppings. Serve with the tortillas and lime wedges.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1284 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 22 grams, Sugar 3 grams
POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- SAUTÉ 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; 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 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.
LOBSTER ENCHILADAS WITH ROASTED POBLANO SAUCE
Steps:
- For the pico de gallo: Mix jalapenos, tomatoes and onions in a bowl. Stir in lime juice and cilantro. Chill for 30 minutes.
- For the roasted poblano sauce: Roast poblanos on a char-broiler until skin is black on all sides. Transfer to a pan and cover with plastic wrap for 15 minutes to further sweat the poblanos. Under running water, peel and clean poblanos and remove all seeds and stems.
- Saute onion in 2 ounces butter until it starts to caramelize, about 3 minutes. Add garlic and cook for 2 to 3 more minutes. Add a cup of chicken stock to cool. Remove mixture to a blender and puree, then transfer to a saucepot. Add poblanos to blender in batches and puree, adding more chicken stock as needed to loosen, then combine with ingredients in the pot. Add cilantro, cumin, taco seasoning, salt and pepper to pot and bring to boil. Simmer for 10 to 15 minutes. Make a roux by adding flour to remaining 1/2 cup butter in a saute pan and cooking slowly to a golden hue, about 10 minutes. Thicken sauce to desired thickness by adding roux to pot.
- For the enchiladas: Preheat oven to 420 degrees F.
- Cut lobster into medium bite-sized pieces and par-cook in white wine in a pan 1 to 2 minutes. Drain and divide into 3 portions. Cover a sizzle plate with 1 cup poblano sauce (save remainder for another use). Place corn tortillas on a hot grill or saute pan and warm about 10 seconds per side to soften, then remove. Form tortillas into 3 enchiladas with lobster and some shredded cheese. Place on sizzle plate and top with more cheese and 1/4 cup tomatoes. Bake, 5 minutes. Transfer enchiladas to a plate with a spatula, then push cooked sauce on top of enchiladas. Add a ramekin of pico de gallo on the side (save remainder for another use), a lemon wedge and a sprig of cilantro and serve.
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
Tips:
- To make the enchilada sauce, you can use either canned or fresh tomatoes. If using canned tomatoes, be sure to drain them and rinse them before using.
- If you don't have any poblano peppers, you can substitute another type of mild pepper, such as a green bell pepper.
- Be sure to cook the shrimp until they are just opaque, as overcooking will make them tough.
- If you are using a corn tortilla, be sure to heat it up in a skillet or on a griddle before filling it.
- To prevent the enchiladas from sticking to the pan, grease the bottom of the pan with oil or cooking spray.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded cheese.
Conclusion:
Poblano shrimp enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With their creamy sauce, tender shrimp, and flavorful poblano peppers, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a new and exciting Mexican dish to try, give poblano shrimp enchiladas a try. You won't be disappointed!
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