Shrimp enchiladas with roasted poblano sauce

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Ingredients

  • 10 to 12 20 cm whole wheat flour tortillas (you can use regular or corn tortillas if you prefer)
  • 2 cups shredded Monterey Jack cheese

For the sauce:

  • 2 poblano peppers
  • 2 tablespoons unsalted butter
  • 4 tablespoons unbleached, all-purpose flour
  • 1,5 cups chicken broth or veggie broth
  • 1/2 teaspoon garlic powder
  • Kosher salt and pepper, to taste
  • 3/4 cup sour cream or plain yogurt, or some mix of the two
  • 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
  • Dash cayenne pepper (or more, if you like the heat)
  • Kosher salt and pepper, to taste
  • 2 cups green cabbage, shredded
  • 2 carrots, peeled and shredded
  • 2 chipotle peppers in adobo sauce, finely minced, or 1 teaspoon chipotle powder
  • 453 gr. shrimp, peeled, and deveined, and chopped or 2 cups butternut squash, cubed in 0.6 cm squares

Method

Roast peppers

  1. Preheat oven to 240 °C.
  2. Place peppers in a medium baking dish.
  3. Bake, turning every 6 – 8′ until the skin is blistered over most of the surface, about 20 – 25′.
  4. Transfer to a medium bowl, cover, and let sit 15′.
  5. When cool enough to handle, peel away the skin and discard.
  6. Remove the stem (and the seeds and ribs too if you don’t want it to be spicy).
  7. Coarsely chop the peppers and set aside.

Sauce

  1. Melt butter in a medium saucepan, then stir in the chopped poblanos.
  2. Mix in flour, cooking briefly just until golden, 1 – 2′.
  3. Whisk in the broth, adding a little at a time, mixing well after each addition.
  4. Add garlic powder and season with salt and pepper to taste.
  5. Let cook over medium heat, stirring frequently, until the mixture bubbles and thickens.
  6. Remove from heat and stir in the sour cream/yogurt and cilantro.

Filling:

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add onion, garlic, oregano, and cayenne and cook until onion is tender, about 5′.
  3. Season with salt and pepper to taste.
  4. Stir in cabbage and carrots, cook, stirring occasionally, until veggies start to get tender, about 7 – 10′.
  5. Stir in chipotle peppers.
  6. Stir in chopped raw shrimp, cook for about 2′, stirring, until the shrimp start to get pink, don’t worry about cooking them completely now because they’ll finish in the oven.

Assembly

  1. Lightly grease a 22 x 33 cm baking dish.
  2. Place about 1/2 cup filling down the center of a tortilla.
  3. Roll up tightly and place in prepared pan, seam-side down.
  4. Repeat with remaining filling and tortillas.
  5. When pan is filled, pour the poblano sauce over the enchiladas.
  6. Sprinkle with cheese.
  7. Bake until bubbling and slightly golden, 20 – 25′.
  8. At the end, turn off the oven and turn on the broiler for 2 – 4′ to get the tops nice and brown.
  9. Sprinkle with additional cilantro and serve immediately.
Source: https://www.csmonitor.com/