Try these Shrimp Enchiladas with Poblano Cream Sauce. They are light & refreshing twist on classic enchiladas smothered in a creamy homemade sauce.

Shrimp Enchiladas with Poblano Cream Sauce

I was never a lover of shrimp that was until I met my husband. Now I love to have shrimp prepared in all sorts of ways in pasta, tacos, on the grill or even on a sandwich.

Try these Shrimp Enchiladas with Poblano Cream Sauce. They are a light & refreshing twist on classic enchiladas smothered in a creamy homemade sauce.
When I made this sauce I knew it would pair perfectly with corn tortillas and shrimp. Topped with fresh tomatoes and cilantro this made an excellent meal. Served with Mexican rice, this meal was light and refreshing and added to our monthly rotation.

Try these Shrimp Enchiladas with Poblano Cream Sauce. They are a light & refreshing twist on classic enchiladas smothered in a creamy homemade sauce.
Enjoy! XOXO San

How do you make Shrimp Enchiladas with Poblano Cream Sauce?

Poblano Cream Sauce
  • Melt butter in a large saucepan. Whisk in the flour and simmer until the mixture is light brown, about 1-2 minutes.
  • Whisk in chicken stock until well incorporated, about 1-2 minutes. Stir in sour cream, poblanos, and garlic powder.

  • Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. If you want additional heat, add 1 tablespoon of finely diced jalapeno pepper. Reduce heat to low and let it cook for another 3-5 minutes to let the flavors combine.
  • Remove from heat and stir in cilantro. Set aside, squeeze 1/2 a lime into the sauce. If it gets too thick, add a little milk or chicken broth and whisk together.

Shrimp Enchiladas
  • Line a baking sheet with parchment paper and preheat oven to 400 degrees F. 

  • Place raw shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt, and pepper, to taste, and gently toss to combine. Place in oven and cook until they are pink and cooked through, about 5-8 minutes depending on size of shrimp. Remove from oven and let the shrimp cool before cutting into large bite-size pieces.

  • Reduce oven temperature to 350 degrees F. Lightly grease a 9×13 baking pan.

  • Heat remaining 1 tablespoon olive oil in a large skillet. Add red pepper and onion. Cook until peppers are tender and onions become translucent, about 5 minutes. Stir in oregano and cayenne pepper. Add shrimp and gently toss to combine. Remove from heat.

  • Take one corn tortilla and dip one side of the tortilla in the sauce, lay tortilla on a flat surface sauce side up and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas.

  • Pour half of the poblano cream sauce evenly over the top. Cover and bake until lightly golden and bubbly, about 20 minutes

  • Serve immediately with remaining sauce, garnished with cilantro and fresh tomatoes.

 For more enchilada ideas try my Easy Beef Enchilada Bake,  Colorado Chile Enchiladas, and Easy Chicken Enchilada Bake.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Shrimp Enchiladas with Poblano Cream Sauce

Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 10 -12
Calories: 285 kcal
Try these Shrimp Enchiladas with Poblano Cream Sauce. They are a light & refreshing twist on classic enchiladas smothered in a creamy homemade sauce.

Ingredients
 

Shrimp Enchiladas

  • 10 corn tortillas
  • 1/2 red bell pepper sliced and cut in half
  • Poblano Cream Sauce white onion finely chopped
  • 1 pound uncooked shrimp shell removed and deveined
  • 2 tablespoon oil
  • 1/2 teaspoon dried Mexican oregano
  • 1/4 teaspoon cayenne pepper
  • 2 cups grated cheese I like white cheese with this, I used Monterrey Jack

Poblano Cream Sauce

  • 1 large poblano pepper seeded and diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper to taste
  • 1/3 cup fresh cilantro chopped
  • 1 lime

Instructions
 

Poblano Cream Sauce

  • Melt butter in a large sauce pan. Whisk in the flour and simmer until the mixture is light brown, about 1-2 minutes.
  • Whisk in chicken stock until well incorporated, about 1-2 minutes. Stir in sour cream, poblanos, and garlic powder.
  • Simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. If you want additional heat, add 1 tablespoon of finely diced jalapeno pepper. Reduce heat to low and let it cook for another 3-5 minutes to let the flavors combine.
  • Remove from heat and stir in cilantro. Set aside, squeeze 1/2 a lime into the sauce. If it gets too thick, add a little milk or chicken broth and whisk together.

Shrimp Enchiladas

  • Line a baking sheet with parchment paper and preheat oven to 400 degrees F. 
  • Place raw shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place in oven and cook until they are pink and cooked through, about 5-8 minutes depending on size of shrimp. Remove from oven and let the shrimp cool before cutting into large bite-size pieces.
  • Reduce oven temperature to 350 degrees F. Lightly grease a 9x13 baking pan.
  • Heat remaining 1 tablespoon olive oil in a large skillet. Add red pepper and onion. Cook until peppers are tender and onions become translucent, about 5 minutes. Stir in oregano and cayenne pepper. Add shrimp and gently toss to combine. Remove from heat.
  • Take one corn tortilla and dip one side of the tortilla in the sauce, lay tortilla on a flat surface sauce side up and spoon 1/4 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas.
  • Pour half of the poblano cream sauce evenly over the top. Cover and bake until lightly golden and bubbly, about 20 minutes
  • Serve immediately with remaining sauce, garnished with cilantro and fresh tomatoes.

Notes

Adapted from Damn Delicious
 
Calories: 285kcalCarbohydrates: 15gProtein: 17gFat: 17gSaturated Fat: 8gCholesterol: 153mgSodium: 648mgPotassium: 199mgFiber: 2gSugar: 1gVitamin A: 690IUVitamin C: 23.8mgCalcium: 274mgIron: 1.7mg
Tried this recipe?Let us know what you think!

Kids review: Well to be honest they ate the shrimp right out of the enchiladas and left everything else, I was irritated they wouldn’t even try the sauce. But the upside was I got to get their corn tortilla drenched in sauce…YUM! 

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7 Comments

  1. Sandra, I am definitely making these! This is so up my alley!! I just pinned them, but I am going to stumble them too. I would so love it if you would come by at the end of the week and link this (and any other favorite recipes) up with us at Foodie Fridays…it goes live Thursday night / Friday morning at midnight EST. I just shared your page on my blog too. I love your recipes!

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