Sautéed onions, garlic, minced poblano peppers, baby spinach, and matchstick carrots are all mixed together with cooked shrimp and stuffed inside. Are you on your way to enchilada heaven already? Well wait till you hear about that sauce, you will be.
Creamy Poblano Sauce! It’s money, honey! (side note: that reminds me of a lip gloss from my good old days at MAC, anyone wear that one? It’s pretty!).
That is where it’s at, yo! It’s a simple homemade creamy white sauce. It’s made with equal parts butter and flour. In our case, we’re using 2 tablespoons each. Along with some chicken broth, a little sour cream, and tons and tons of minced poblanos. Poblanos are a mild chili, so you don’t have to worry about the heat, it’ll just add the flavor. A little bit of garlic powder, a couple tablespoons of cilantro, and some pepper jack cheese added right into that sauce so it’s all nice and melty when baked with the enchiladas.
Start by melting the butter and then slowly whisking in the flour. Allow the flour to cook for a minute so we get that raw flavor out. Slowly pour in the chicken broth while you whisk. Don’t add it all at once. You’ll notice it starts to thicken and sizzle immediately when you add it in, let it continue to thicken for another 1-3 minutes before you stir in the sour cream. And now we flavor it with the garlic powder and poblanos. Taste the sauce for salt. I like a little pepper so I seasoned it up a bit. And finally, just stir in that 1 cup of shredded jack cheese. I suggest getting your own block of cheese and shredding it. Pre-shredded cheese is a hassle at times because it doesn’t melt the same way freshly grated cheese does. At this point, your sauce should be thick enough to coat the back of a spoon. If it’s not, don’t worry, allow it to cool while you prepare the shrimp mixture for the enchiladas and it will thicken.
Now the enchilada stuffing.
Once I cook the shrimp, I get them out of the skillet. Shrimp takes a quick 1-2 minutes to cook so you don’t want it to dry it. Once you see the little ‘c’ shapes, get them out!
Next we add in that last little bit of oil along with the diced white onions. The white onions have a little more mild flavor and they sweet when you cook them. I sauté them for a minute before adding in the minced garlic and minced poblanos. Let them sizzle a bit before you add in the fresh baby spinach and matchstick carrots. You can shred your own carrots if you’d like but i’m not above pre shredded store-bought matchstick carrots. I love to cook but shortcuts are necessary sometimes! Also, while we’re talking about the veggies, I don’t suggest using frozen spinach for this recipe, you want the leaves to be nice and bright and leafy. The frozen stuff is just not going to cut it. I add in the baby spinach, matchstick carrots, and a dash of hot sauce and let them cook for just 30 seconds. The spinach will continue to wilt a bit while it sits in the hot pan, so don’t worry if it isn’t completely soft just yet.
INGREDIENTS:
CREAMY POBLANO SAUCE:
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ½ cups low sodium chicken broth
- 1 large poblano, minced (reserve 2 tablespoons)
- ¾ cup sour cream
- ½ teaspoon garlic powder
- salt and pepper
- 2 cups monterey or pepper jack cheese (divided)*
- 3 tablespoons cilantro, chopped
ENCHILADA STUFFING:
- 1 lb. shrimp, peeled and deveined
- 2 tablespoons oil
- ½ cup white onions, diced
- 4 teaspoons minced garlic
- 1 ½ cups shredded (matchstick) carrots
- 3 cups packed fresh baby spinach
- a couple dashes of hot sauce*
- 12 flour or whole wheat tortillas
DIRECTIONS:
- 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 9×13 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.
NOTES:
- I highly highly recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese.
- For the hot sauce I used Louisiana style hot sauce which is a little more acidic and not as spicy. Feel free to use whatever kind of hot sauce you like best!
0 komentar:
Posting Komentar