SHRIMP IN ENCHILADA SAUCE WITH POBLANO RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pour boiling water over the ancho chiles in a bowl; cover and set aside 10 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until golden, about 3 minutes. Stir in the poblano and chopped garlic and cook until the poblano starts to soften, 3 minutes. Add 11/2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low; cover and cook until the rice is tender, 20 minutes.
- Meanwhile, drain the anchos and remove the stems and seeds. Puree the anchos, smashed garlic cloves, 1/2 cup water, the tomato sauce, oregano, cumin, 1/4 teaspoon salt and a few grinds of pepper in a blender. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce is reduced, about 5 minutes. Stir in 1 cup water and the shrimp. Return to a boil and cook until the shrimp are opaque, about 5 minutes. Season with salt.
- Fluff the rice with a fork. Top each serving with the shrimp, sauce and desired toppings. Serve with the tortillas and lime wedges.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 143 milligrams, Sodium 1284 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 22 grams, Sugar 3 grams
POBLANO-SHRIMP ENCHILADAS
Originally found in Southern Living. If you feel like making your own green enchilada sauce--here's how: Boil 10 tomatillos and 2 jalepenos until soft. Put in blender and add salt and garlic. Remove from blender and add fresh chopped cilantro and onion.
Provided by ruby rodriguez
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PEEL shrimp, and devein, if desired.
- Coarsely chop shrimp, and set aside.
- BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
- Set aside.
- SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
- Remove from skillet, and chop.
- RETURN chopped pepper to skillet.
- Add onion and next 5 ingredients; sauté 4 minutes.
- Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
- Stir in sour cream.
- HEAT tortillas according to package directions.
- Spoon shrimp mixture evenly down center of each tortilla, and roll up.
- Arrange, seam side down, in prepared pan.
- Top with sauce, and sprinkle with cheese.
- Cover and chill up to 1 day ahead.
- BAKE at 350° for 25 minutes or until thoroughly heated.
SHRIMP AND CRAB ENCHILADAS
Steps:
- For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
- Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
- Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
- For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
- Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
- For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
- Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
SPINACH- POBLANO ENCHILADAS
Make and share this Spinach- Poblano Enchiladas recipe from Food.com.
Provided by Mitakola
Categories Spinach
Time 40m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400o.
- Saute onion in 2 T butter in a large saucepan over medium-high heat, 3 minutes.
- Add garlic, salt, and pepper; saute 1 minute. Add flour; cook 5 minutes, stirring frequently.
- Gradually add half and half; stirring constantly~ Bring to a boil, reduce heat, and simmer 5 minutes.
- Add poblano and spinach; cool 5 minute Stir in crumbled cheese and lime juice.
- Assemble enchiladas heating tortillas in a dry skillet over medium heat until flexible. Dip in 1 cup chile sauce, fill with 1/3 cup filling, roll, and top with 1 cup sauce and shredded cheese. Bake enchiladas for 10 minute.
- Garnish with Pico de Gallo.
- Filling Add-Ins.
- 1 cup cooked shrimp,chopped.
- 1 cup lump crab meat.
- 1 cup cooked chicken, shredded.
- 1/2 cup bacon cooked and crumbled.
- 1 cup peeled jicama, diced.
Nutrition Facts : Calories 264, Fat 11.9, SaturatedFat 6.1, Cholesterol 28.5, Sodium 649, Carbohydrate 29.8, Fiber 3.5, Sugar 2.9, Protein 10.9
More about "poblano shrimp enchiladas recipes"
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE ...
From littlespicejar.com
4.9/5 (83)Category 30 Minute MealsServings 12Total Time 50 mins
- CREAMY POBLANO SAUCE: Melt the butter in a large saucepan over medium heat. Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown. Gradually whisk in the chicken broth and cook. You want to whisk continuously so you don't have any lumps, about 2-3 minutes. When the sauce begins to thicken just a bit, add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer and allow the sauce to thicken for another 2-3 minutes. Adjust seasonings to taste and stir in 1 cup of cheese, When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside.
- ENCHILADA STUFFING: Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoons of oil over medium high heat. Add the shrimp and allow them to cook about 1 minutes per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of oil to the pan and cook the onions for 1-2 minutes or until they just being to turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce.Allow the spinach to just barely begin to wilt and remove from stove. Chop the shrimp and add them to the spinach mixture, stir to combine.
- ASSEMBLY: Spray a 9x13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down on the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro.
POBLANO-SHRIMP ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 4
- Saute pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered. Remove from skillet, and chop.
- Return chopped pepper to skillet. Add onion and next 5 ingredients; saute 4 minutes. Add chopped shrimp, and saute 1 minute; remove from heat, and cool 5 minutes. Stir in sour cream.
SHRIMP ENCHILADAS WITH ROASTED POBLANO SAUCE - EVERYDAY ANNIE
From everydayannie.com
Estimated Reading Time 7 mins
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE - MARCEL'S ...
From marcelsculinaryexperience.com
CREAMY CHICKEN POBLANO ENCHILADAS | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
SHRIMP ENCHILADAS WITH POBLANO CHEESE SAUCE - CHARLOTTE SHARES
From charlotteshares.blog
ROASTED SHRIMP ENCHILADAS WITH JALAPEñO CREAM SAUCE - DAMN ...
From damndelicious.net
POBLANO SHRIMP FLATBREAD RECIPE - PILLSBURY.COM
From pillsbury.com
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE ...
From pinterest.com
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE ...
From pinterest.ca
√ SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE - COOKINGCREST
From cookingcrest.com
POBLANO CREAM SAUCE FOR ENCHILADAS - THERESCIPES.INFO
From therecipes.info
HEALTHY SHRIMP AND POBLANO ENCHILADA QUINOA BAKE ...
From caligirlcooking.com
POBLANO-SHRIMP ENCHILADAS RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
GARLIC SHRIMP ENCHILADAS WITH POBLANO CREAM SAUCE - …
From carneandpapas.com
SHRIMP & VEG ENCHILADAS IN A CHEESY, ROASTED POBLANO SAUCE ...
From melanisms.wordpress.com
SHRIMP ENCHILADAS - CAMPBELL SOUP COMPANY
From campbells.com
CRAB & SHRIMP ENCHILADAS WITH POBLANO CHILE SAUCE - YOUTUBE
From youtube.com
SHRIMP, POBLANO QUESADILLAS RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE ...
From mastercook.com
SHRIMP ENCHILADAS WITH ROASTED POBLANO SAUCE - …
From csmonitor.com
CARNE AND PAPAS: GARLIC SHRIMP ENCHILADAS WITH POBLANO ...
From carneandpapas.blogspot.com
RECIPE OF ANY-NIGHT-OF-THE-WEEK MOLE POBLANO SHRIMP ...
From cookandrecipe.com
POBLANO SAUCE ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP ENCHILADAS WITH POBLANO CREAM SAUCE
From dashofsanity.com
ROASTED POBLANO ENCHILADAS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHEESY SEAFOOD GREEN ENCHILADAS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
ROASTED POBLANO CARNE ASADA ENCHILADAS - LA PIñA EN LA COCINA
From pinaenlacocina.com
PIONEER WOMAN SEAFOOD ENCHILADAS / VIEW COOKING VIDEOS ...
From lissasloves.com
CREAMY POBLANO ENCHILADAS - THE CHUTNEY LIFE
From thechutneylife.com
SHRIMP & VEGETABLE ENCHILADAS WITH A CREAMY POBLANO SAUCE ...
From makeitandbakeitwithbeth.com
POBLANO SHRIMP ENCHILADAS - THERESCIPES.INFO
From therecipes.info
SHRIMP ENCHILADAS WITH CREAMY POBLANO SAUCE RECIPE ...
From pinterest.ca
CREAMY POBLANO CHICKEN ENCHILADAS - GIRL GONE GOURMET
From girlgonegourmet.com
POBLANO ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP ENCHILADAS WITH POBLANO CREAM SAUCE - FOOD NEWS
From foodnewsnews.com
POBLANO-SHRIMP ENCHILADAS - MEXICAN RECIPES
From fooddiez.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #mexican #oven #dinner-party #shrimp #dietary #low-carb #low-in-something #shellfish #equipment
You'll also love