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Home Low Fat With Egg Whites

Poblano Shrimp Enchiladas Dated 1984 Recipe

Ingredients

How to make it

  • 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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The Cook

chefmeow Garland, TX

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