Ultimate Creamy Poblano Shrimp Enchiladas: A Flavorful Weeknight Meal

Indulge in these delectable, veggie-loaded Shrimp Enchiladas, generously topped with a homemade creamy poblano sauce and a blanket of freshly grated cheese. These hearty and fulfilling seafood enchiladas are surprisingly simple to prepare, making them a perfect choice for an effortless yet impressive weeknight dinner or a special weekend treat. This recipe promises a burst of vibrant flavors and comforting warmth in every bite.

There’s nothing quite like a plate of perfectly crafted enchiladas, and when it comes to a truly satisfying Mexican meal, these shrimp enchiladas take center stage. Imagine succulent shrimp, vibrant vegetables, rich cheese, aromatic poblanos, all bathed in a luxurious cream sauce! It’s a combination that’s simply irresistible. This dish isn’t just a meal; it’s an experience, a journey to enchilada bliss that you can embark on right from your own kitchen.

For many, seafood enchiladas – particularly shrimp enchiladas – are a top choice when dining at a Mexican restaurant. The natural sweetness of the shrimp, combined with a flavorful sauce and melted cheese, creates an exquisite balance that’s hard to beat. However, restaurant versions can often be quite rich. That’s why this homemade shrimp enchilada recipe is a game-changer! It captures all the comforting warmth and delectable flavors you crave, but with a lighter, healthier approach that makes it suitable for a regular weeknight rotation.

We’ve perfected this recipe by making a few clever swaps. Instead of an overwhelming amount of seafood and excessive cheese, we’ve incorporated protein-rich baby spinach and crunchy matchstick carrots into the filling. This not only boosts the nutritional value and fiber content but also adds fantastic texture and freshness, making these homemade enchiladas a much healthier choice for your family dinner. The star of the sauce and the filling are fresh poblano peppers, which infuse the dish with a deep, earthy flavor without adding excessive heat, ensuring everyone at home can enjoy these incredible flavors.

Key Ingredients for Your Homemade Shrimp Enchiladas Recipe

Crafting the perfect shrimp enchiladas begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital for creating a truly memorable dish:

• Butter: Essential for building the flavorful roux that forms the creamy base of our homemade poblano sauce. Using unsalted butter allows you to control the overall seasoning of the dish.
• All-Purpose Flour: The thickening agent for our rich and smooth cheese sauce. When cooked with butter, it creates a roux that ensures your sauce has the perfect consistency, preventing it from being too thin or too thick.
• Chicken Broth or Chicken Stock: This liquid ingredient adds depth and savory flavor to the sauce while thinning it to the ideal pourable consistency. Opt for low-sodium chicken broth to better manage the saltiness.
• Poblano Peppers: The star of our creamy verde sauce and a key flavor enhancer for the enchilada stuffing. Poblanos offer a mild, earthy spice that’s approachable for all palates, providing a signature Mexican flavor without being overly hot. Remember to reserve some for the filling!
• Sour Cream: Contributes a delightful tang and extra creaminess to the poblano sauce, balancing the richness of the cheese and adding a smooth, velvety texture. Full-fat sour cream will give the best results.
• Seasonings: A simple blend of garlic powder, kosher salt, and freshly ground black pepper is all you need to elevate the flavors of the poblano cream sauce. Feel free to adjust to your personal taste.
• Shredded Cheese: We recommend Monterey Jack cheese for its excellent melting properties and mild, creamy flavor that complements the shrimp beautifully. For a touch of heat, pepper jack cheese is a fantastic alternative. For the best texture and melt, always shred your own cheese from a block; pre-shredded varieties often contain anti-caking agents that can hinder smooth melting.
• Fresh Cilantro: This herb is crucial for adding a burst of fresh, earthy flavor and a vibrant pop of color to the sauce and as a garnish. It pairs exceptionally well with both shrimp and poblano peppers.
• Shrimp: The star protein! Aim for good quality, medium to jumbo-sized shrimp, peeled and deveined. Langostino shrimp are particularly recommended for their natural sweetness, which enhances the overall dish. If using frozen shrimp, ensure they are fully thawed and patted dry before cooking.
• Onions: Finely minced white onions are sautéed to create an aromatic base for the shrimp filling, adding a subtle sweetness and depth.
• Garlic Cloves: Freshly minced garlic is indispensable for flavoring the shrimp and vegetable filling, providing a pungent, aromatic kick.
• Matchstick Carrots: These add a subtle sweetness, a pleasant crunch, and extra nutrients to bulk up the shrimp filling, making the enchiladas more substantial and satisfying.
• Fresh Baby Spinach: A powerhouse of nutrition, baby spinach adds beautiful color, fiber, and protein to the filling. It wilts down quickly, blending seamlessly with the other ingredients.
• Hot Sauce: A dash of your favorite hot sauce, like a Louisiana-style variety, can add a gentle warmth and zest to the shrimp. For those who prefer more heat, a pinch of cayenne pepper can be used.
• Flour Tortillas: While corn tortillas are traditional, we prefer flour tortillas for this recipe due to their superior pliability and ability to hold up well to the creamy sauce without becoming soggy. They are also much easier to roll, making assembly a breeze. If you’re adventurous, homemade flour tortillas elevate this dish even further!

Crafting Your Shrimp Enchiladas with Creamy Poblano Sauce

Follow these detailed steps to create a show-stopping batch of shrimp enchiladas that will impress everyone at your table. Precision and a little patience will yield the best results for these cheesy enchiladas.

1. Prepare the Creamy Poblano Sauce: Begin by melting two tablespoons of butter in a medium saucepan over medium heat. Once melted, whisk in two tablespoons of all-purpose flour to create a roux. Cook this mixture for 1-2 minutes, stirring constantly, until it turns a light golden color and smells nutty. This step is crucial to cook out the raw flour taste. Gradually pour in 1½ cups of low-sodium chicken broth in a steady stream, whisking continuously to ensure a smooth, lump-free sauce. Continue to whisk as the sauce comes to a gentle simmer and begins to thicken slightly, about 2-3 minutes. Next, stir in ¾ cup of sour cream, ½ teaspoon of garlic powder, and most of the minced poblano peppers (reserving about 2 tablespoons for the filling). Allow the sauce to simmer for another 2-3 minutes until it reaches your desired thickness. Season with salt and pepper to taste. Remove the saucepan from the heat and stir in 1 cup of shredded Monterey Jack or pepper jack cheese until fully melted and smooth. Finally, fold in 2 tablespoons of freshly chopped cilantro. Set this vibrant, creamy poblano sauce aside while you prepare the filling.
2. Cook the Enchilada Filling: Preheat your oven to 375°F (190°C) and adjust an oven rack to the center position. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add 1 pound of peeled and deveined shrimp, cooking for about 1 minute per side, or until they just start to curl and turn opaque. Be careful not to overcook them, as they will cook further in the oven. Season the cooked shrimp with salt and pepper. Using a slotted spoon, transfer the shrimp to a plate, leaving any excess liquid behind in the pan. This prevents the filling from becoming watery.
3. Sauté the Vegetables: Wipe the skillet clean to remove any shrimp remnants and liquid. Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium. Add ½ cup of diced white onions and sauté for 1-2 minutes until they become tender and translucent. Stir in 4 teaspoons of minced garlic along with the reserved 2 tablespoons of minced poblano peppers, cooking for an additional 30 seconds until fragrant. Then, add 1½ cups of matchstick carrots and 3 cups of packed fresh baby spinach. Include a couple of dashes of your favorite hot sauce at this stage for an extra layer of flavor. Cook until the spinach barely begins to wilt, then remove the pan from the stove. Coarsely chop the cooked shrimp and add them to the sautéed vegetable mixture. Stir everything together until well combined, creating a vibrant and flavorful enchilada filling.
4. Assemble the Enchiladas: Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Lay a flour tortilla on a clean, flat surface, such as a cutting board. Spoon approximately ⅓ cup of the shrimp and spinach mixture into the center of the tortilla. Sprinkle a small amount of the remaining shredded cheese over the filling. Carefully roll up the tortilla, ensuring the filling stays tucked inside, and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is full, typically yielding 12-14 enchiladas.
5. Bake Until Bubbly: Once all the enchiladas are assembled in the baking dish, generously drizzle half of the creamy poblano sauce over the tops of the rolled tortillas. Cover the casserole dish tightly with aluminum foil. Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the tortillas are heated through, and the sauce is bubbly around the edges. This ensures the enchiladas are warm and melded together. Remove the foil, drizzle the remaining creamy poblano sauce over the top, and sprinkle with the last 1 tablespoon of fresh cilantro for a final flourish. Serve immediately and enjoy these delightful shrimp enchiladas!

If you like this recipe, you might also like:

• Salmon Burgers with Cajun Remoulade Sauce
• Enchiladas Suizas
• Cheesy Bean and Rice Enchilada Soup
• The Most Delicious Carne Asada
• Spicy Mexican Shrimp Salad