Creamy Shrimp and Poblano Enchiladas

Creamy Shrimp and Poblano Enchiladas

Packed with tender shrimp, smoky poblanos, and a creamy, cheesy sauce, these easy enchiladas bring bold Tex-Mex flavor to your table—perfect for family dinners or weekend cravings.

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Course: Main Dish

Cuisine: Mexican, Tex-Mex

Keyword: asian weeknight meal, Cinco de Mayo, gluten free friendly, summer dinners

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 609kcal

Author: Jennifer Locklin

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Ingredients

For the Creamy Poblano Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups seafood stock or chicken broth
1 onion finely diced
3 large poblanos seeded and finely diced
3 cloves garlic minced
1 cup sour cream
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste
2 cups Monterey Jack cheese divided
3 tablespoons chopped cilantro

For the Enchilada Filling:

1 pound shrimp peeled, deveined, and roughly chopped
2 tablespoons oil divided
1 poblano seeded and finely diced
1 onion finely diced
2 cloves garlic minced
1 tablespoon Cholula hot sauce
Salt and pepper to taste

For Assembly:

12 corn tortillas
3 tablespoons oil

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Instructions

Make the Creamy Poblano Sauce

In a large saucepan over medium heat, melt the butter. Add the diced onion and poblanos and sauté until softened, about 5 minutes.
3 tablespoons butter, 1 onion, 3 large poblanos
Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw taste.
3 tablespoons all-purpose flour
Stir in the minced garlic and cook for another 30 seconds.
3 cloves garlic
Slowly pour in the seafood stock while whisking to prevent lumps.
2 cups seafood stock
Simmer for 2 to 3 minutes until the sauce thickens slightly. Reduce the heat and stir in the sour cream.
1 cup sour cream
Simmer gently for another 2 to 3 minutes until thickened and creamy.
Remove from heat and stir in the salt, pepper, 1 cup of shredded cheese, and chopped cilantro.
2 cups Monterey Jack cheese, 3 tablespoons chopped cilantro
Set aside.

Cook the Shrimp Filling

Preheat the oven to 375°F.
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2 tablespoons oil
Add the chopped shrimp and sear for about 1 minute per side, until just pink. Season with salt and pepper, then remove the shrimp from the pan and set aside.
½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 1 pound shrimp
Add the remaining 1 tablespoon of oil to the skillet and sauté the diced onion and poblano until softened, about 4 to 5 minutes.
1 onion, 1 poblano
Stir in the garlic and cook for 30 seconds.
2 cloves garlic
Return the shrimp to the pan and stir in the hot sauce.
1 tablespoon Cholula hot sauce, 1 pound shrimp
Mix well to combine, then remove from heat.

Toast the Tortillas

Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3 tablespoons oil
Working one at a time, place each corn tortilla in the hot pan and toast lightly for several seconds per side until pliable but not crisp.
12 corn tortillas
Repeat with all tortillas, adding more oil as needed.
Keep them warm on a covered plate.

Assemble the Enchiladas

Lightly grease a 9x13-inch baking dish.
Lay each toasted tortilla on a clean surface. Add 2 to 3 tablespoons of the shrimp filling to the center of each tortilla and sprinkle with a little of the remaining cheese.
Roll each tortilla tightly and place seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling.
Once assembled, pour the creamy poblano sauce evenly over the enchiladas, making sure they are completely covered.

Bake

Bake uncovered at 375°F for 15 to 20 minutes, or until the enchiladas are hot and bubbly.
Remove from the oven and sprinkle with the remaining chopped cilantro before serving.

Notes

Cheese: Monterey Jack or Pepper Jack work best for meltability and flavor.

Shred your own cheese for better texture—pre-shredded often contains anti-caking agents.

Tortillas: You can substitute flour tortillas for corn if you prefer a softer texture.

Seafood Stock: Chicken broth is a suitable substitute if you don’t have seafood stock on hand.

Protein: Cooked shredded chicken or fish can be used in place of shrimp.

Spice Level: For a milder dish, use a less spicy hot sauce or leave it out altogether.

Storage & Freezing

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To freeze, assemble the enchiladas (but don’t bake), cover tightly, and freeze for up to 3 months.

Thaw in the fridge overnight and bake as directed, adding 5 to 10 minutes to the cook time if needed.

To reheat, warm individual portions in the microwave or cover the dish with foil and reheat in a 350°F oven until hot throughout.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.