Tag Archives: Southwestern

Shrimp Enchiladas with Poblano Cream Sauce

Yes, clearly I am drawn to the same types of recipes. Modern, Mexican inspired meals are just the favorite in my house. We still have some stockpiled local shrimp (I mean, we did buy 60lbs in OctoberšŸ¤Ŗ), so I wanted to try something new with those. Something totally fresh from all of the holiday “stuffing” that’s been happening since November.šŸ˜ Begin by melting 2tbl butter over medium heat. Now whisk in 2tbl flour and stir quickly for a couple of minutes. Slowly combine 1.5C chicken bone broth. Add in 3/4C plain Greek yogurt. Stir in 1 diced poblano (separate out 2tbl of the pepper that will be used in step 2) and 1/2tsp garlic powder. Allow mixture to thicken and then salt and pepper to taste. Stir in 1C shredded Monterey Jack cheese, once melted remove from heat. Add in 2tbl chopped, fresh cilantro and set aside.

Preheat your oven to 400 degrees. Toss 1.5lbs of peeled and deveined shrimp in EVOO, S&P, and roast on a lined baking sheet for 6-8 minutes (depending on the size of your shrimp). Cut into bite sized pieces and set aside.

Warm 2tbl EVOO over medium heat and add 1/2C chopped onion. Once translucent, add in 1tbl minced garlic and the 2tbl of diced poblano that you set aside. SautƩ for a minute or so and then add 1.5C matchstick carrots and 3C baby spinach plus a few dashes of your favorite hot sauce. Once spinach wilts, remove from heat and add in your shrimp.

Using freshly cooked flour tortillas, wrap about 1/3C of your mixture topped with Monterey Jack cheese. Lay seam side down in a prepared baking dish. Cover enchiladas with about half of your sauce. Cover with foil and bake for 20 minutes at 375 degrees.

Remove and cover with remaining sauce plus another tablespoon of chopped, fresh cilantro. Serve with avocado, hot sauce, fresh jalapeƱos, etc. Enjoy! Adapted From: Gimme Some Oven

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Southwestern Chicken Eggrolls

Here is another favorite in my house. It’s packed with veggies and both my boys (husband & son) are always excited when this is served. We usually have it once a week or so.
Southwestern Chicken Eggrolls:
~Warm a couple tablespoons of EVOO in a large saucepan over medium heat.

~Add 3 uncooked diced chicken breasts. Salt and pepper. Cook about 5 minutes.

~Add 1 diced onion and 2 seeded, diced jalapeƱos. Continue stirring until chicken is cooked through.

~Add 1 tablespoon cumin and 1 tablespoon chili powder.

~Add a drained and rinsed can of black beans, kernels from 4 corn cobs, and 3 cups of baby spinach.

~Once spinach wilts, remove from heat and add 1 cup pepper jack cheese.
Spoon mixture into freshly cooked flour tortillas, roll burrito style, and place in large prepared baking dish.
Brush all sides of your eggrolls with EVOO. Bake in a 375 degree oven for 15 minutes, then flip them over and bake 15 more minutes until tortillas begin to crisp.
Optional (and recommended!): Top with the JalapeƱo Cilantro Cream Sauce (shared a couple of days ago) and avocado slices. My husband also adds raw jalapeƱo slices on top and I like to add Sriracha on top of mine. #yum
Adapted from: MrsHappyHomemaker