It wouldn’t be the holidays in our home without cream sauces! Our sister-in-law made chicken enchiladas with poblano cream sauce and they were amazing. So, I thought, why not try it with shrimp? While Shrimp Enchiladas With Poblano Cream Sauce are really delicious, I think next time we’ll have chicken. If you have leftover sauce, it’s delicious on eggs, the next day.
Shrimp Enchiladas With Poblano Cream Sauce
Ingredients
- 2 large poblano chiles
- 1/4 cup butter
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1/4 cup flour
- 2 1/4 cups chicken broth
- 1/2 cup cream
- 1/2 cup sour cream
- 1/2 (5.2 oz) pkg Boursin Garlic & Fine Herb cheese
- Salt & pepper
- 1 bunch cilantro, finely chopped
- 1 lb cooked and shredded chicken or 1 lb cooked shrimp, chopped
- Shredded Mexican cheese
- Corn tortillas
Instructions
- First, the poblanos need to be roasted, peeled, and seeded. After they’re cleaned, chop them. Roasted peppers.
- Melt butter in a saucepan. Add onion and cook until onion is starting to turn translucent.
- Stir in garlic and cook for another minute.
- Stir in flour, and cook another minute.
- Stir in broth, until well combined.
- Stir in cream, sour cream, Boursin, and salt & pepper.
- Continue cooking until thickened and Boursin has melted.
- Stir in chopped poblanos.
- Using an immersion blender or a regular blender, purée the sauce. If you’re using a regular blender, cover the lid with a kitchen towel, and start on low, because hot liquid will ooze out the top. Removing the center portion of the lid, at least part way, helps also.
- Stir cilantro to the sauce, but do not blend it in.
- Mix the chicken or shrimp with a little of the sauce and some shredded cheese.
- Grease your baking dish. Heat oven to 350.
- Place some of the filling on a tortilla, roll it up, place it seam side down in the baking dish. Continue, until all the filling is used. Top with some of the poblano sauce and some of the shredded cheese.
- Bake for about 1/2 hour until bubbly and slightly brown.