Poblano-Shrimp Enchiladas

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Poblano-Shrimp Enchiladas

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Ingredients

Makes 4 servings

Prep: 35 min., Cook: 5 min., Cool: 5 min., Bake: 25 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Coarsely chop shrimp, and set aside.
  • Brush an 11- x 7-inch baking dish with 2 tablespoons olive oil.
  • Set aside.
  • Sauté pepper in remaining oil in a 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 sides down, in prepared pan.
  • Top with sauce; sprinkle with cheese.
  • Cover and chill up to 1 day ahead.
  • Bake at 350° for 25 minutes or until thoroughly heated.
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Course; Fish
Cuisine; Mexican