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!
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
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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