Poblano-Shrimp Enchiladas

Name: Poblano-Shrimp Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas; 283 grams green enchilada sauce; 0 teaspoons ground cumin; 170 grams 1/2 cups shredded Monterey Jack cheese; 5 Tbsps olive oil, divided; 1 large onion, chopped; 1 teaspoons dried oregano; 0 teaspoons pepper; 1 large poblano pepper, halved and seeded; 0 teaspoons salt; 340 grams unpeeled, medium-size fresh shrimp; 118 milliliters sour cream; 1 tomato, chopped

Poblano-Shrimp Enchiladas might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 33g of protein, 39g of fat, and a total of 619 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of cream, onion, shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a rather expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.

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Shrimp

Brush an 11- x- 7-inch baking dish with 2 tablespoons oil. Set aside.

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Cooking Oil

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Baking Pan

Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.

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Pepper

Cooking Oil

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Frying Pan

Remove from skillet, and chop.

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Frying Pan

Return chopped pepper to skillet.

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Pepper

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Frying Pan

Add onion and next 5 ingredients; saute 4 minutes.

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Onion

Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream.

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Sour Cream

Shrimp

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.

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Tortilla

Cheese

Shrimp

Sauce

Roll

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Frying Pan

Bake at 350 for 25 minutes or until thoroughly heated.

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Oven

Equipment

Baking Pan

Frying Pan

Oven

Ingredients

Servings:

corn tortillas 283grams

green enchilada sauce 0teaspoons

ground cumin 170grams

1/2 cups shredded Monterey Jack cheese 5Tbsps

olive oil, divided 1large

onion, chopped 1teaspoons

dried oregano 0teaspoons

pepper 1large

poblano pepper, halved and seeded 0teaspoons

salt 340grams

unpeeled, medium-size fresh shrimp 118milliliters

sour cream 1

tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.