These delicious shrimp enchiladas are stuffed with fresh veggies and melted cheese, with a savory poblano cream sauce to top it off. Serve these up to your friends and family, and we guarantee they’ll be asking for seconds! 

Servings: 6-8


For the sauce:

  • 2 poblano peppers
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh cilantro

For the filling:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon oregano
  • A dash of 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 pound shrimp, peeled and deveined

To assemble:

  • 10-12 8-inch flour or corn tortillas
  • 2 cups shredded Monterey jack cheese

Step 1: To roast the peppers, preheat the oven to 475 degrees Fahrenheit. Place the peppers in a medium baking dish, and bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface, about 20-25 minutes total. Transfer the peppers to a medium bowl, cover them with a plate, and let them sit for 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 them aside.

Step 2: To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the chopped poblano peppers. 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 the sauce cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from the heat and stir in the sour cream and cilantro.

Step 3: Reduce the oven temperature to 400 degrees Fahrenheit. 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, and 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. Please note: the shrimp do not need to be fully cooked at this point as they will cook in the oven. Remove the filling from the heat.

Step 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, and sprinkle with cheese. Roll up the tortilla tightly, and place it 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 the enchiladas until bubbling and slightly golden, about 20-25 minutes. Sprinkle them with additional cilantro, and serve immediately.

This dish is best served hot with a side of Mexican-style rice and beans. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.