Shrimp & Vegetable Enchiladas with a Creamy Poblano Sauce

I have a confession to make. I have a cooking blog and the truth is, there are so many things that I have never even attempted to make in the kitchen. When I made these shrimp enchiladas for the first time, I realized that I had actually never made enchiladas before! I seriously couldn’t believe that I had never made something as easy and delicious as enchiladas. I love enchiladas! I have had these enchiladas on my mind a lot lately, and I can almost taste them. I am going to need to make them very soon because it definitely seems like a craving! The nice thing about these enchiladas is that they are loaded with a lot of vegetables, and they taste absolutely scrumptious. All the flavors in the recipe come together so well. I hope you enjoy these enchiladas as much as we do, and please do not skimp on the amazing creamy poblano sauce!

Recipe for Shrimp & Vegetable Enchiladas with a Creamy Poblano Sauce

INGREDIENTS

For the roasted poblano pepper sauce
2 large poblano peppers

2 1/2 Tbsp. of unsalted butter
4 Tbsp. of all-purpose flour
1 1/2 cups of chicken broth
1/4 tsp. of garlic powder
1 cup of sour cream
1/4 cup of fresh cilantro, chopped
For the filling
1 1/2 Tbsp. of extra-virgin olive oil
1 very small yellow onion, finely chopped
2 cloves of garlic, pressed
1/4 tsp. of oregano
1/8 tsp. of cayenne pepper
2 cups of shredded green cabbage (I used a packaged coleslaw mix)
2 cups of shredded carrots (I used packaged shredded carrots for this – you can also peel and shred regular carrots)
3 cups of baby spinach leaves
2 chipotle peppers in adobo sauce, finely chopped and seeds removed (seeds have a lot of heat
1 pound of large Easy Peel and deveined Frozen Shrimp, thawed and coarsely chopped

For assembling
10 8-inch flour tortillas
8 ounces of grated Monterey Jack cheese

DIRECTIONS:
Roast the poblano peppers first. Preheat the oven to 475 degrees. Place the peppers on a baking sheet and put into the hot oven. Cook, for about 7 minutes, then use tongs to flip the peppers over. Continue cooking, flipping as needed and checking frequently, until the peppers are mostly blistered (about 20 minutes) Remove from oven and allow them to cool before handling. Lower the oven temperature to 400 degrees.

While the peppers are roasting, chop up the onion and chiplotle peppers and set aside. Grate the cheese and set aside. You can also thaw the shrimp if you haven’t already done so and peel and chop the shrimp and set aside.

Once peppers are cool enough to handle, make the sauce. Put the butter into a small saucepan over medium-low heat. While you are waiting for the butter to melt, carefully peel off the skin of the pepper and discard. Remove the seeds and stem and diiscard. Then coarsely chop the remaining pepper or use your hands to tear into pieces. Once the butter is melted, stir the peppers into the butter. Then add in the flour and stir constantly until the mixture is golden, about 1 minute or so. Add in the broth and garlic powder and cook, stirring often, until the sauce is thickened and bubbles up. Remove from heat and immediately stir in the sour cream and cilantro. Set aside.

Put a large skillet over medium heat and add in the olive oil. Once oil is hot, stir in the onions, garlic, oregano, and cayenne pepper and cook for about 5 – 7 minutes, or until onions are tender. Then add in the cabbage, carrots, and spinach. Cook, stirring frequently, until the spinach wilted, about 3 minutes. Add in the chipotle pepper pieces and the shrimp and cook for a couple minutes. Remember the shrimp doesn’t need to be fully cooked because it will continue to cook once in the oven. Remove skillet from heat.

Assemble your enchiladas. Choose an oven-safe 9 x 13 baking dish to arrange the enchiladas in. To make them easier to roll up, I recommend putting the tortillas between a paper towel and heating in the microwave for about 30 seconds first. Then use a workspace and spread about 1/3 cup or so of the shrimp mixture down the middle of the tortilla. Top with 2 – 3 tablespoons of the grated cheese. Then tightly roll up the tortilla around the filling and place on one side of the baking dish, seam side down. Continue doing this until you can no longer fit any enchiladas in your pan. Evenly pour the poblano sauce over the enchiladas. Place enchiladas in the oven and cook for 20 – 25 minutes, or until a bit browned and sauce is bubbly. Remove from oven and let cool for just a couple minutes before serving.

Recipe Source: Annie’s Eats

Recipe Makes Approximately 4 – 6 servings. They taste great leftover! Cover the baking dish you used for the enchiladas tightly with foil and store in the fridge. To reheat, cook at a low temperature (275 degrees) in the oven for about 20 minutes. 

Easy Shrimp Scampi with Linguine

What do you consider comfort foods? I usually think of soups as go to comfort foods, and I only typically crave soup in the cooler weather. There are not as many comfort foods I associate with the warmer weather that comes in the spring and summer. We have had some warmer weather this week here in Maryland, even though it is still February! Today it was in the 60s, and it felt great. However, it is still February, so bring the comfort food on! One food that I consider “warmer weather” comfort food is shrimp scampi with pasta. I typically do not do pasta much, but I do love shrimp scampi with pasta. This meal is one that you can make in less than 15 minutes, and it tastes great. If you are cutting carbs, you can eat lots of the shrimp with a sprinkle of Panko bread crumbs and Parmesan cheese, and the carb lovers in the family can eat up all the pasta! If you are looking for an easy meal that is comforting, refreshing and satisfying, try this easy shrimp scampi over linguini pasta! Enjoy.

Recipe for Shrimp Scampi with Linguini

INGREDIENTS

  • 8 ounces of uncooked linguine or spaghetti noodles
    3 Tbsp. of unsalted butter
    1 pound of frozen medium shrimp, thawed, deveined, and peeled
    1/2 – 3/4 tsp. of crushed red pepper flakes
  • 1/4 cup of dry white wine or chicken stock
    Zest of one lemon 
    1/4 cup of freshly squeezed lemon juice (about one lemon)
    A pinch or two of kosher salt
    Freshly ground black pepper
    2 Tbsp. of chopped fresh parsley leaves
    1/2 cup of freshly grated Parmesan cheese
    Panko bread crumbs, if desired

DIRECTIONS

Cook the pasta according to package directions. When it is finished cooking, drain in a colander.

While the pasta is cooking, prepare the shrimp scampi. Melt the butter in a large skillet over medium-heat. Once it is melted, add in the shrimp, garlic, and crushed red pepper flakes.  Cook, stirring frequently, until the shrimp is pink (about 3 minutes). Then add in the wine or chicken stock and the lemon juice. Sprinkle on the salt and pepper. Give it a stir, then adjust the heat to medium-low and bring to a simmer. Once it comes to a simmer, remove from heat. Carefully add in the drained pasta, lemon zest, and parsley and toss.

Serve immediately. Top each serving with Parmesan cheese and Panko bread crumbs, if desired.

Makes approximately 4 servings. 

Recipe Adapted from: Damn Delicious, originally from Closet Cooking

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