Meal Kit
Shrimp and Poblano Enchiladas
with cheese sauce
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Maija Barnes
Succulent shrimp and slightly spicy poblanos fill these enchiladas with flavor and match perfectly with the delicious sauces poured over them. Both cheese and, well, enchilada sauce, make a tantalizing topping for this ravishingly rolled delights. Sprinkle some cilantro on, and you'll have yourself a some enchanting enchilada eats.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Light Cream Cheese
- 1 fl. oz. Red Enchilada Sauce
- ¼ oz. Cilantro
- 1 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) d3VpYyqD
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Calories570
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Carbohydrates55g
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Net Carbs50g
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Fat25g
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Protein33g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Oven-Safe Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
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If using ground beef, follow same instructions as shrimp in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. No need to chop.
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If using ground pork, follow same instructions as shrimp in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. No need to chop.
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If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 2, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. No need to chop.
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1 Prepare the Ingredients
Core tomato and cut into 1/2" dice.
Stem and mince cilantro.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Pat shrimp dry. -
2 Start the Filling
Heat 1 tsp. olive oil in a large oven-safe non-stick pan over medium-high heat.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove shrimp to a clean cutting board. Keep pan over medium-high heat. -
3 Finish the Filling
Add poblano and corn to hot pan. Stir occasionally until poblano is softened, 3-4 minutes.
While poblano and corn cook, coarsely chop shrimp.Add shrimp, tomato, and taco seasoning to pan. Stir occasionally until tomatoes break down, 2-3 minutes.Remove from burner. -
4 Form and Cook the Enchiladas
Place tortillas on a clean work surface. Divide half the shredded cheese (reserve remaining for sauce) between tortillas in an even layer. Top with filling placing in center. Wipe pan clean and reserve.
Tuck one end of tortilla under filling and roll tightly, placing seam side down.Return pan used to cook filling to medium-low heat and add 1 tsp. olive oil.Add enchiladas, seam side down to hot pan. Then remove from burner. Transfer pan to hot broiler and broil until starting to brown, 1-2 minutes.Remove from broiler. Don't text and broil! Keep an eye on the broiler as tortillas may burn. Pan handle will be hot! Use an oven mitt. -
5 Make Cheese Sauce and Finish Dish
Place a medium non-stick pan over medium-high heat.
Add 1/3 cup water and softened cream cheese to hot pan. Stir often until melted, 2-3 minutes.Add half the enchilada sauce (reserve remaining for garnish) and remaining shredded cheese. Stir until melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping enchiladas with cheese sauce, remaining enchilada sauce, and cilantro. Bon appétit!
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