First — Shrimp Enchiladas! Yuh-Huh. All day. Everyday. Shrimp, veggies, cheese, poblanos, and a cream sauce! How could you not love that? The end. Please scroll to the bottom, grab the recipe, and be on your merry way to enchilada bliss, like right now. I mean, shrimp enchiladas or seafood enchiladas are probably my #1 favorite item to order at a Mexican restaurant. It just doesn’t happen very often because, um.. calories! But there’s just something so warm and comforting about a hot plate loaded with Mexican rice, refried beans, and enchiladas stuffed with seafood, be it fish or shrimp, and smothered in a way-too-rich cream sauce only to be covered in melty, gooey cheese. I prefer shrimp enchiladas to beef enchiladas because the natural sweetness of seafood pairs beautifully with the cheddar cheese sauce and green chiles. But of course, I can NEVER finish it on my own once I’ve loaded up on chips, guacamole sauce, and restaurant-style salsa and was already close to being full when my enchiladas hit the table. But this recipe for shrimp enchiladas! Nailed it! Instead of filling my enchiladas with tons of seafood and mountains of cheese, a quick swap for some protein-rich baby spinach and crunchy matchstick carrots makes these a much healthier choice for a weeknight dinner. I use poblanos to flavor the sauce and the enchilada stuffing to make these rich in flavor without a lot of heat. So you know everyone at home can enjoy them.
Ingredients for shrimp enchiladas recipe:
Butter: we’ll use the butter to create a roux for the cheesy enchilada sauce.Flour: the flour helps thicken the cheese sauce we’re using in this enchilada recipe.Chicken broth or Chicken Stock: adds flavor and thins out the cheese sauce.Poblano Peppers: makes the verde enchilada sauce with the diced chilies.Sour Cream: Adds a tangy flavor to the poblano cream sauce.Seasonings: we’ll use garlic powder, kosher salt, and black pepper to help flavor the poblano cream sauce.Shredded Cheese: I like to use Monterey Jack cheese for this recipe. You can also use pepper jack cheese if you prefer a slightly spicier kick to this recipe.Cilantro: adds a pop of color to the sauce and gives it an earthy flavor that pairs beautifully with the shrimp in this recipe.Shrimp: Use good quality shrimp for this recipe. I like to use Langostino shrimp for this recipe if I can find them. The natural sweetness of this variety of shrimp makes the enchiladas even more delicious. You can use other types of shrimp as well, just be sure to use a medium-jumbo size instead of the teeny tiny ones!Onions: Minced onions go into the shrimp filling.Garlic cloves: help flavor the shrimp.Carrots: Bulk up the shrimp filling.Baby Spinach: Adds color, fiber, and more protein to the shrimp filling.Hot Sauce: I like to use a dash of hot sauce on the shrimp to give them more flavor. Feel free to season with cayenne pepper for a spicier kick of flavor!Flour Tortillas: I prefer to use flour tortillas for this recipe over corn tortillas because I find them to be much easier to work with, and they hold up well to the sauce. Readers have mentioned using corn tortillas with success. However, I haven’t tried them myself.
Making Shrimp Enchiladas with Poblano Cream Sauce
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Salmon Burgers with Cajun Remoulade SauceEnchiladas SuizasCheesy Bean and Rice Enchilada SoupThe Most Delicious Carne AsadaSpicy Mexican Shrimp Salad
