Shrimp Enchiladas with creamy poblano sauce

September 26, 2017

193

HOMEMADE CREAMY POBLANO SAUCE:

2 tablespoons butter
2 tablespoons all purpose flour
1 ½ cups low sodium chicken broth
1 large poblano, minced (reserve 2 tablespoons)
¾ cup sour cream
½ teaspoon garlic powder
salt and pepper
2 cups monterey or pepper jack cheese (divided)*
3 tablespoons cilantro, chopped
ENCHILADA STUFFING:

1 lb. shrimp, peeled and deveined
2 tablespoons oil
½ cup white onions, diced
4 teaspoons minced garlic
1 ½ cups shredded (matchstick) carrots
3 cups packed fresh baby spinach
a couple dashes of hot sauce*
12 flour or whole wheat tortillas

DIRECTIONS: CREAMY POBLANO SAUCE: Melt the butter in a large saucepan over medium heat. Whisk in the flour and allow it to cook for 1-2 minutes or until it just begins to brown. Gradually whisk in the...
See the full directions on my site

Nutritions

Calories
7906

Sodium
6316mg
263% DV

Fat
178g
274% DV

Protein
298g
596% DV

Carbs
1211g
412% DV

Fiber
69g
276% DV