Ingredients:
Creamy Poblano Sauce:
2 tablespoons butter
2 tablespoons all purpose flour
1 ½ cups low sodium chicken broth
3 large poblano, minced (reserve 2 tablespoons)
¾ cup sour cream (If, you don't have Sour Cream, you can use 4 ozs of Philadelphia Cream Cheese)
½ teaspoon garlic powder
salt and pepper
Cajun or Creole Seasoning
2 cups monterey or pepper jack cheese (divided)*
3 tablespoons cilantro, chopped
Enchilada Filling:
1 lb. Shrimp, Peeled and Deveined ( I used 2 lbs. Shrimp)
2 tablespoons oil
½ cup white onions, diced
4 teaspoons minced garlic
2 ½ cups shredded (matchstick) carrots
5 cups packed fresh baby spinach
a couple dashes of hot sauce*
12 flour or whole wheat tortillas
How to make:
P-leas-e c-lic-k the photo or the "next >" button below to see the instructions
