Dive into the vibrant flavors of Mexico with these irresistible shrimp enchiladas smothered in a luscious, creamy poblano sauce. Tender shrimp, sautéed vegetables, and fresh spinach are wrapped in soft tortillas and topped with a sauce that balances smoky poblano peppers, creamy sour cream, and melty cheese. Baked to perfection, this dish is perfect for impressing dinner guests or enjoying a cozy night in with family.

Ingredients

Creamy Poblano Sauce

• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 3 large poblano peppers, minced (reserve 2 Tablespoons)
• 3/4 cup sour cream (or 4 oz cream cheese as a substitute)
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Cajun or Creole seasoning, to taste
• 2 cups Monterey Jack or Pepper Jack cheese, divided
• 3 tablespoons cilantro, chopped

Enchilada Filling

• 1 lb shrimp, peeled and deveined (or 2 lbs if preferred)
• 2 Tablespoons oil, divided
• 1/2 cup white onion, diced
• 4 teaspoons garlic, minced
• 2 1/2 cups shredded carrots
• 5 cups fresh baby spinach, packed
• A couple dashes of hot sauce (Louisiana-style recommended)
• Salt and pepper, to taste
• 12 flour or whole wheat tortillas

Procedure

1. Prepare the Creamy Poblano Sauce: Melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously, until golden.
2. Gradually whisk in the chicken broth, stirring to avoid lumps. Cook for 2-3 minutes until the sauce starts to thicken slightly.
3. Add sour cream, garlic powder, and minced poblano peppers (reserve 2 tablespoons for later). Simmer for 2-3 more minutes, allowing the flavors to meld.
4. Stir in 1 cup of cheese until melted and smooth. Remove from heat, then stir in 2 tablespoons of chopped cilantro. Set aside.
5. Prepare the Enchilada Filling: Preheat oven to 375°F (190°C).
6. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sauté shrimp for 1 minute per side until pink. Season with salt and pepper. Remove shrimp and set aside.
7. Wipe the pan clean, add the remaining oil, and sauté onions for 1-2 minutes until translucent. Add reserved poblano, garlic, and cook for 30 seconds until fragrant.
8. Add carrots, spinach, and hot sauce. Cook until spinach just starts to wilt, then remove from heat.
9. Chop shrimp into bite-sized pieces and mix them into the vegetable mixture.
10. Assemble the Enchiladas: Lightly grease a 9×13-inch baking dish with non-stick spray.
11. Lay a tortilla flat on a work surface. Spoon about 1/3 cup of the shrimp and vegetable filling into the center of the tortilla. Sprinkle with a small amount of the remaining cheese.
12. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
13. Bake the Enchiladas: Pour half of the Creamy Poblano Sauce evenly over the rolled tortillas in the dish. Cover the dish with foil and bake for 15–20 minutes, until the tortillas are warmed through.
14. Remove the foil, drizzle the remaining sauce over the enchiladas, and sprinkle the top with the remaining cheese. Return to the oven and bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
15. Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Sprinkle with the remaining chopped cilantro for a fresh, vibrant finish.
16. Serve warm with your favorite sides, such as Mexican rice, refried beans, or a crisp green salad. Add lime wedges and extra hot sauce on the side for a customizable kick.

Cook’s Notes

• Cheese Tip: Shredding your own cheese ensures the smoothest sauce, as pre-shredded cheese may not melt as evenly.
• Shrimp Substitute: Feel free to swap shrimp with shredded chicken, cooked fish, or roasted vegetables for a different twist.
• Make Ahead: You can assemble the enchiladas a day ahead and refrigerate. Add the sauce just before baking.

Enjoy these indulgent shrimp enchiladas with creamy poblano sauce as the centerpiece of your next Mexican-inspired feast!