Ingredients:
Filling: 1/2 onion, fine dice 1/2 poblano, fine dice 1/2 Anaheim pepper, fine dice 1 lb shrimp, chopped 1-2 tsp cumin powder salt to taste oil Sauce: 4 tbsp butter 4 tbsp flour 1 1/4 cup milk 1 1/4 cup water 3 oz pepper jack cheese, shredded 1/2 tbsp knorr powdered chicken bouillon Enchiladas: 8 8" corn tortillas 1/2 poblano, fine dice 1/2 Anaheim pepper, fine dice 5 oz pepper jack cheese, shredded sauce filling Instructions: Filling: 1) Over medium high heat in a large saute pan coat the bottom of the pan with vegetable oil. Add the onion and saute until edges start to brown. Add the poblano and Anaheim peppers. Cook until onion is browned and peppers start to brown. 2) Lower the heat and add the shrimp. Once shrimp is half way done cooking, turn off heat and let residual heat from the pan complete the cooking. This ensures the shrimp do not overcook and become tough. 3) Add the cumin and stir until evenly coating the shrimp, onions and peppers. Add salt to taste Sauce: 1) Add butter to a sauce pan over medium heat. Once butter is melted, whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the milk and then the water. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Add the knorr powdered bouillon. Whisk in the cheese slowly, so that it does not clump. Add salt to taste if necessary. Note: I sauteed the half of poblano and anaheim that was used on top in the sauce pan, to get more flavor into the sauce. Remove the peppers before adding the butter. The last picture is the peppers in the sauce pan that will be used to top the enchiladas. Enchiladas: 1) Preheat oven to 400F. 2) Take a 9x13 baking pan and spray with non stick spray. Add 3-4 tbsp sauce to the bottom of the pan and spread evenly. 3) Heat tortillas in a pan until pliable. Add roughly 2.5 oz of the filling in a line, in the center of the tortilla. Roll the tortilla tight and place seam down. Repeat 7 more times, placing each rolled enchilada next to each other. 4) Cover the enchiladas evenly with sauce. Use the back of a spoon to spread evenly. Add the shredded pepper jack evenly on top. Add the diced poblano and anaheim peppers across the top. 5) Bake uncovered on the middle rack for 10 minutes or until cheese is melted. Turn the oven to broil and broil continue cooking for another 5 minutes or until cheese has started to brown. Notes: 1) Baking times will vary if the filling and sauce is cold. The filling and sauce in the recipe are warm, as i made them right before baking. They can be made ahead of time. I do recommend warming the sauce. It will be easier to spread. 2) I did not use all of the sauce as I like to leave some of the edges of the tortilla exposed to get crunchy. (I had roughly 2-3 oz of sauce leftover.) 3) If you do not have knorr powdered bouillon use chicken stock in the sauce. You will need to add salt to taste. 4) Use your favorite corn tortillas or any that you have left over. The number of enchiladas will vary depending on the size of tortillas you have on hand. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Cumin amzn.to/3ps9qFC Knorr Chicken Bouillon amzn.to/3pA8tLl
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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