poblano-shrimp enchiladas

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb unpeeled, medium-size fresh shrimp
• 5 tablespoons olive oil, divided
• 1 large poblano pepper, halved and 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 pepper
• 1/2 cup sour cream
• 8 corn tortillas
• 1 (10 ounce) can green enchilada sauce
• 1 1/2 cups shredded monterey jack cheese

Recipe

• 1 peel shrimp, and devein, if desired.
• 2 coarsely chop shrimp, and set aside.
• 3 brush an 11- x- 7-inch baking dish with 2 tablespoons oil.
• 4 set aside.
• 5 sautÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
• 6 remove from skillet, and chop.
• 7 return chopped pepper to skillet.
• 8 add onion and next 5 ingredients; sauté 4 minutes.
• 9 add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
• 10 stir in sour cream.
• 11 heat tortillas according to package directions.
• 12 spoon shrimp mixture evenly down center of each tortilla, and roll up.
• 13 arrange, seam side down, in prepared pan.
• 14 top with sauce, and sprinkle with cheese.
• 15 cover and chill up to 1 day ahead.
• 16 bake at 350° for 25 minutes or until thoroughly heated.