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Verde Shrimp Enchiladas W/ Creamy Poblano Sauce

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Verde Shrimp Enchiladas W/ Creamy Poblano Sauce
Submitted by:
Makes: 6 servings adjust
Really good recipe that has a kick but is not overly spicy!

The original recipe called for a jalapeño instead of the poblano in the cream sauce. Could use that for a bit more heat.

Also corn tortillas take a little more work than flour. To save some time you could easily substitute 6-inch flour tortillas for the corn tortillas.



Step 1

Preheat oven to 400 degrees F. Line baking sheet with foil or parchment paper.


  • 1 pound Raw Shrimp, peeled and deveined (i used 21-25 count)
  • 1 tablespoon Olive Oil

Step 2

Place peeled and deveined shrimp into a plastic storage bag. Add 1 tablespoon of olive oil to bag. Seal bag and shake to evenly coat shrimp with oil. Pour shrimp out onto baking sheet in a single layer.


  • Salt and Pepper
  • 12 teaspoon Chipotle Chili Powder

Step 3

Season shrimp lightly with salt, black pepper and about 1/2 teaspoon of chipotle chili powder. Place baking sheet into oven and roast until shrimp are pink, firm and cooked through, about 6-8 minutes.

Step 4

Reduce oven temperature to 375 degrees F. Spray a 9x13 baking dish with cooking spray.


  • 1 tablespoon Olive Oil
  • 1 cup Onion, chopped small

Step 5

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-low heat. Add the onion and cook until tender, about 8-10 minutes.


  • 2 cloves Garlic

Step 6

Press garlic into skillet and saute just until fragrant, about 30 seconds.


  • 3 cups Coleslaw Mix
  • 12 cup Shredded Carrots
  • 3 cups Baby Spinach
  • 12 teaspoon Chipotle Chili Powder
  • 14 teaspoon Dried Oregano
  • 12 teaspoon Kosher Salt
  • 14 teaspoon Ground Black Pepper
  • 1 dash Cayenne Pepper

Step 7

Add the cole slaw, shredded carrot, baby spinach, 1/2 tsp. of chipotle powder, oregano, salt, pepper, and cayenne to the pan. Stir well and cook until the spinach just begins to wilt.

Step 8

Remove skillet from heat.


  • 14 pound Imitation Crab Meat, optional

Step 9

Chop roasted shrimp and imitation crab (if using) into pieces about 1/2-inch big.

Step 10

Stir shrimp and imitation crab (if using) into the spinach mixture.


  • 2 tablespoons Butter
  • 2 tablespoons Flour

Step 11

Melt the butter in a sauce pan over medium heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.


  • 1 12 cups Chicken Stock

Step 12

Slowly whisk the broth into the flour mixture.


  • 34 cup Sour Cream

Step 13

Stir in the sour cream, whisking if necessary to remove any lumps.


  • 1 Poblano Pepper, seeded and minced
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Kosher Salt
  • 14 teaspoon Ground Black Pepper

Step 14

Add the minced poblano pepper, garlic powder, salt and black pepper. Simmer until sauce is thickened.


  • 12 cup Fresh Cilantro, chopped

Step 15

Remove from heat and stir in the fresh cilantro. Season with additional salt and pepper if needed.


  • 16 Corn Tortillas, 6-inch size

Step 16

To Warm The Tortillas (Method from Fill a shallow bowl or pie plate with some water.

Step 17

Heat a small non-stick skillet over medium to medium-high heat.

Step 18

Place a clean, lint-free dishtowel on the counter.

Step 19

Take one tortilla and briefly submerge it in the bowl of water. Place into heated skillet. Cook for about 20-30 seconds. Flip and cook an additional 15-20 seconds. Remove to towel.

Step 20

Repeat with remaining tortillas, placing the freshly heated tortilla on top of the previous ones to form a stack.

Step 21

When all are heated, fold towel over to cover the stack of tortillas and allow to steam for 5 minutes. Now they are ready to use.


  • 3 cups Monterey Jack Cheese, shredded

Step 22

To assemble the enchiladas: Place a warmed tortilla on a flat surface. Place towel back over remaining tortillas. Working quickly, so that the tortilla doesn’t dry out, fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top, and carefully roll the tortilla and place it seam side down in the baking dish with the length of the tortilla along the long side of the baking dish. You will be forming 2 rows of 6 enchiladas each.

Step 23

Repeat with remaining tortillas.

Step 24

Pour about half of the poblano cream sauce over the top of the enchiladas. (I think I may have used it all)

Step 25

Cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.

Step 26

Remove from the oven. Serve individual enchiladas drizzled with the remainder of the poblano cream sauce.
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