Mom de Cuisine


Make-Ahead Monday: Shrimp Enchiladas
December 5, 2011, 11:42 am
Filed under: Main Course | Tags: ,

 

Last week we went grocery shopping and found a huge 2kg bag of large frozen shrimp.  My husband decided over the weekend that he wanted some, so what does he do?  He takes the entire bag out of the freezer to thaw.  We spent the first part of Saturday morning tossing around ideas of what to do with it all.  Pasta? No.  Stir fry?  Nope.  BBQ? Nah.  Then I got an idea!  Shrimp enchiladas!  My husband actually makes pretty good chicken enchiladas, but neither of us had tried a seafood version.   I thought I could whip up a pretty good version and of course my husband, the constant competitor that he is, thought he could do it better.  So we decided Saturday would be a seafood enchilada cook-off.  I took my turn first in the kitchen while “E” watched the kids.  Other than a few trips to the store to get everything I needed, these actually came together pretty quickly.   

Who was the winner of our cook-off?  I was.  After my husband tasted my version, he decided that they were so good that he didn’t want to try to make some himself!

Shrimp Enchiladas

Ingredients:

1 12 oz. can of crushed tomatoes

3-4 tablespoons chipotle hot sauce

3 tablespoons cumin

1 large poblano pepper

3 tablespoons butter

1 onion, diced

3 cloves garlic, diced

3 tablespoons flour

3 cups chicken stock (seafood would have been better, but I didn’t have any)

1/2 cup pepper jack cheese

2 cups deveined, uncooked shrimp

1 8oz can sweet corn

1 8oz. can black beans, rinsed

1 package tortillas (corn is best, but I couldn’t find any so I had to use flour)

2 cups shredded Mexican blend cheese

Preparation:

To make the enchilada sauce:  combine tomatoes, chipotle sauce and cumin and bring to a boil.  Reduce heat and simmer while preparing the filling

To make the filling:  Char the poblano pepper under the broiler or over open flame until the skin is black.  Cool and dice, removing the stem and seeds.  In a large, non stick pot, melt the butter over medium-high heat.  Add the poblano and onion and cook for 2-3 minutes.  Add the garlic and cook one more minute.  Add the flour and coat the veggies.  Slowly whisk in the chicken stock and bring mixture to a boil until it thickens, about 10 minutes.  Add the pepper jack cheese and stir until melted.  Add the shrimp and corn and cook until the shrimp are pink.  Carefully fold in the black beans.

To assemble the enchiladas:  spread a few tablespoons of the enchilada sauce on the bottom of a casserole.  Fill a tortilla with shrimp mixture, roll up and place with the seem-side down into the casserole.  Repeat with the remaining tortillas and filling.  Pour the remaining enchilada sauce over the casserole.* Cover with an even layer of the Mexican blend cheese.  Bake in a 400 degree oven for 35 minutes, or until the casserole is warmed through and the cheese has melted and started to brown over the top.  Allow the enchiladas to rest 10 minutes before serving.

*If doing this as a make-ahead meal, refrigerate or freeze the casserole before adding cheese.  Remove casserole from the fridge/freezer and allow it to come closer to room temperature before putting it in the oven.  Continue with steps above. 

 

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15 Comments so far
Leave a comment

Ha-now you know who gets to go first in these cook offs, depending on who wants to cook! I love tex mex foods done with seafood, beef is so standard at restaurants and it is getting to be a little boring. Your enchiladas look great-have a happy monday!

Comment by Tina@flourtrader

Haha RE: After my husband tasted my version, he decided that they were so good that he didn’t want to try to make some himself!

I’m sure they were wonderful!

Comment by SarahCupcake

Yummy…the pics say it all! thanks for sharing.

Comment by easyfoodsmith

What a great use of the shrimp! I’m sure your enchiladas were fantastic… but I would have made him make his version too. My hubby and I are very competitive… so I know you pulled out all the punches to win.. and that you did. 🙂 Well done… fun post. 🙂

Comment by Ramona

This looks fantastic and who doesn’t love some Mexican food? Good job.

Comment by IamSimplyTia

Definitely making these for my husband…he will fall in love all over again. He adores shrimp. These sound wonderful for a weeknight in our house…they seem to be getting busier and busier!

Comment by Cassie

LOL!!! I just can’t stop laughing! But these look so good I think your hubby was right… they would have been hard to beat!

Comment by Manu

Congratulations on winning the cook-off! They sound delicious…. but I’m wondering…did your husband just con you into cooking? LOL! Taking out all the shrimp sounds like something MY honey bunny would do, too!

Comment by Ann

Haha, glad you won! These do look yummy. I love enchiladas, but I’ve never tried using seafood in them!

Comment by Stephanie

Oh I love your shrimp enchiladas idea! We can eat very good Mexican food outside of our home, so I usually don’t cook it at home (plus I don’t have the right recipe). This one seems exceptional – It looks so delicious and I want to eat it at home and don’t mind having lots of leftovers… 🙂

Comment by Nami | Just One Cookbook

Hmmm…I wonder if that was your husband’s plan all along 🙂 Pretty sneaky! I wouldn’t have joined the cook off either though, yours look amazing!

Comment by Parsley Sage

This looks wonderful! Congratulations!

Comment by Kate

What a perfect make-ahead meal! It looks so satisfying, but also quite light with the shrimp. Yum!

Comment by Ruth

I loved these lamb chops. Islamic cooking specialises in non-vegetarian dishes and I love the cuisine. Great photos, too! Have you tried Kashmiri rogan josh (a muslim dish)?
http://cosmopolitancurrymania.blogspot.com

Comment by purabi naha

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Pingback by Stacked Bean Enchiladas « Fresh Force




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