You NEED to make this recipe. I beg you. It is amazing. Okay? Okay, good. I found this recipe on Annie’s Eats. I had this recipe bookmarked since Decemeber and FINALLY got around to making it. I am glad I did, it turned out soooo good…definitely one of my favorite recipes I have made. I made this recipe last week but I thought today was a perfect day to post it because we are having a theme night dinner with a bunch of our girlfriends tonight. The theme is Mexican. Everyone is making various things from scratch…enchiladas, soups, dessert, salasa, guac, margharitas etc. It will be a good way to share recipes and get all of the girls together to hang out. I am excited! I am making banana bread Tres leche cake from How Sweet Eats (recipe to come soon…if it turns out good that is) and Mary is making these enchiladas but with chicken.
The recipe may look like a long recipe and difficult to make but it really isnt. Its just a lot of prepping. What I like to do to make my job easier in the kitchen is to chop up and measure out everything first and put them in little bowls…kind of like they do on food cooking shows. Have you ever pretended you were the host of a cooking show while you were cooking? Yea, me either. Anyway so yeah it makes it a TON easier if you chop and measure things out first and clean as you go. That way, when you are done cooking, it doesnt look like a cyclone hit the kitchen, as my mother used to say regarding our bedrooms. My boyfriend makes fun of me about how crazy I get with cleaning the kitchen. When I am cooking dinner and he sees that look in my eye, he will start singing a song that goes a little something like this “CLEAN AS YOU GO, CLEAN AS YOU GO” and then he starts dancing around. HA. HA. HA. funny.
For the sauce:
- 2 poblano peppers
- 2 tbsp. butter
- 4 tbsp. flour
- 1½ cups chicken or veggie broth
- ½ tsp. garlic powder
- Salt and pepper, to taste
- ¾ cup sour cream
- ¼ cup chopped fresh cilantro
For the filling:
- 1 tbsp. olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ tsp. oregano
- Dash 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 lb. shrimp, peeled and deveined
- 10-12 8-inch flour (or corn) tortillas
- 2 cups shredded monterey jack cheese
- To roast the peppers, preheat the oven to 475˚ F. Place the peppers in a medium baking dish. Bake, turning every 6-8 minutes or so, until the skin is blistered over most of the surface about 20-25 minutes total. Transfer to a medium bowl, cover with a plate and let sit 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 aside.
- To make the sauce, melt the butter in a medium saucepan. Stir in the chopped poblanos. 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 cook over medium heat, stirring frequently, until the mixture bubbles and thickens. Remove from the heat and stir in the sour cream and cilantro.
- Reduce the oven temperature to 400˚ F. 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. 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. (The shrimp do not need to be fully cooked at this point, they will cook in the oven.) Remove from the heat.
- 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. Sprinkle with cheese. Roll up tightly and place 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 until bubbling and slightly golden, about 20-25 minutes. Sprinkle with additional cilantro. Serve immediately.
Hope you are all having a nice week! Only two more days to get through until the weekend…almost there!