Recipe

Poblano Shrimp Enchiladas Dated 1984 Recipe

	Chefmeow / All my dishes 1 year, 3 months ago POBLANO SHRIMP ENCHILADAS DATED 1984 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Reinhart Estate in Ida, Oklahoma in 1992. This is an awesome recipe. Anything with poblano peppers is right up m... More Prep:10m Cook:30m Servings:4	Chefmeow
	main mexican stuffed poblano peppers shrimp onions saucy

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Ingredients

3/4 pound unpeeled medium-size fresh shrimp

5 tablespoons olive oil divided

1 large poblano pepper halved seeded

1 large onion chopped

1 tomato chopped

1/4 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/2 cup sour cream

8 corn tortillas

1 can green enchilada sauce 10 ounce

1 1/2 cups shredded Monterrey jack cheese

Directions

Peel shrimp and devein then coarsely chop and set aside.

Brush baking dish with 2 tablespoons oil then set aside.

Sauté pepper in remaining oil in a large skillet over medium heat until skin blisters.

Remove from skillet and chop then return chopped pepper to skillet.

Add onion and next 5 ingredients then sauté 4 minutes.

Add chopped shrimp and sauté 1 minute.

Remove from heat and cool 5 minutes then stir in sour cream.

Heat tortillas according to package directions.

Spoon shrimp mixture evenly down center of each tortilla and roll up.

Arrange seam side down in prepared pan then top with sauce and sprinkle with cheese.

Bake at 350 for 25 minutes or until thoroughly heated.

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