Thursday, January 10, 2013

{recipe} shrimp enchiladas.

after holding onto this recipe from annie's eats for over a month i finally found the time to get around to testing it out. and wow it was AMAZING. let me first say i am a fajita girl, bring me to a mexican restaurant and i will order chicken fajitas every single time, so i was venturing out of my element. but i am so happy i did and i am never looking back. shrimp enchiladas are no joke, they are amazing.

as for the recipe, i was a little intimidated at first, it seemed basic enough though. i would recommend making the poblano sauce the night before and if you are in a time crunch, or if you just want to streamline cooking. but overall it is simple enough for a weeknight meal and would wow any guest. enjoy (we did)!

{source: annie's eats}

Shrimp Enchiladas with Poblano Sauce.

Yields: 8-10 enchiladas
For the sauce:
 2 poblano peppers
 2 tbsp. butter
 4 tbsp. flour
 1½ cups chicken or veggie broth
 ½ tsp. garlic powder
 Salt and pepper, to taste
 ¾ cup sour cream
 ¼ cup chopped fresh cilantro
For the filling:
 1 tbsp. olive oil
 1 small onion, chopped
 2 cloves garlic, minced
 ¼ tsp. oregano
 Dash cayenne pepper
 Salt and pepper, to taste
 2 cups green cabbage, shredded
 2 carrots, peeled and shredded
 3 cups baby spinach
 2 chipotle peppers in adobo sauce, seeded and finely minced
 1 lb. shrimp, peeled and deveined
To assemble:
 8-10 8-inch flour tortillas
 2 cups shredded monterey jack cheese

1. To roast the peppers, preheat the oven to 475˚ F.  Place the peppers in a medium baking dish.  Bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface about 20-25 minutes total.  Transfer to a medium bowl, cover with a plate and let sit 15 minutes.  When cool enough to handle, peel away the skin and discard.  Remove the stem, seeds and ribs.  Coarsely chop the peppers and set aside.
2. To make the sauce, melt the butter in a medium saucepan.  Stir in the chopped poblanos.  Sprinkle in the flour and stir, cooking briefly just until golden, about 1-2 minutes.  Whisk in the broth and garlic powder.  Season with salt and pepper to taste.  Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens.  Remove from the heat and stir in the sour cream and cilantro.
3. Reduce the oven temperature to 400˚ F.  Meanwhile, to make the filling, heat the olive oil in a large skillet over medium-high heat.  Add in the onion , garlic, oregano and cayenne.   Cook until the onion is tender, about 5 minutes.  Season with salt and pepper to taste.  Stir in the cabbage, carrots and spinach.  Cook, stirring occasionally, until the spinach is fully wilted, about 3-4 minutes.  Stir in the chipotle peppers and cook just until fragrant, about 1 minute.  Coarsely chop the shrimp and stir them into the filling.  (The shrimp do not need to be fully cooked at this point, they will cook in the oven.)  Remove from the heat.
4. To assemble, lightly grease a 9 x 13-inch baking dish.  Place about 1/3 cup of the filling mixture in a line down the center of a tortilla.  Sprinkle with cheese.  Roll up tightly and place in the prepared pan, seam-side down.  Repeat with the remaining filling and tortillas.  Once the pan has been filled, pour the poblano sauce over the top of the enchiladas.  Bake until bubbling and slightly golden, about 20-25 minutes.  Sprinkle with additional cilantro.  Serve immediately.

{recipe adapted from Annie's Eats}

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