Garlic Shrimp Enchiladas with Poblano Cream Sauce

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There's a lot of garlic in this recipe. I'm not kidding. A lot. But it works. The tasty poblano cream sauce helps to keep the tortillas from drying out. Nothing worse than dry enchiladas. We use a fairly thick corn tortilla. You can use thin ones if that's all you can find. The thinner the tortilla, the tougher it is to keep it from falling apart during assembly. We've made a lot of different enchilada recipes over the years. This is by far the best.

Garlic Shrimp Enchiladas with Poblano Cream Sauce Recipe

Ingredients

6 corn tortillas 
1/2 cup shredded mexican cheese
1 cup roasted tomatillo salsa

Enchilada filling

15 medium shrimp, shells removed
12 garlic cloves (3 whole, 9 minced)
3/4 tspn salt
3/4 tspn pepper
4 tbsp butter
juice from 1 lime
3/4 cup roasted tomatillo salsa
1/2 cup shredded mexican cheese

Poblano Cream Sauce

1 large poblano pepper, stem and seeds removed
1/4 cup milk
2 tbsp butter
1 tbsp flour
1 cup créme fraîche

Garnish

1 avocado sliced
chopped cilantro for garnish

Preparation

Filling
Cut the shrimp into small bite-sized pieces. Smash/mince the 3 garlic cloves together with the salt and pepper and add to the shrimp pieces along with half the lime juice. Marinade for 30 minutes. After the shrimp has marinaded, melt the butter in a frying pan over medium heat. Add the minced garlic and cook for 3 minutes until golden. Add the shrimp mixture, cover and cook for 3 minutes. Combine cooked shrimp, remaining lime juice, salsa, and shredded cheese in a bowl and set aside.

Cream Sauce
In a blender or food processor, blend the poblano and the milk. Set aside. In a small pan melt butter over medium heat. Add flour and stir until smooth. Add poblano mixture and stir. Add the créme fraîche and cook over medium low heat until the sauce thickens. 10 to 15 minutes.

Enchiladas
Heat the oven to 350º.  Coat the bottom of a small frying pan with tomatillo salsa and heat over medium heat. Add a tortilla and heat 20-30 seconds per side in the salsa. Add more salsa as you cook the tortillas. You want the tortillas to be plyable without tearing, but not so soft that they break when you roll them. Coat the bottom of a casserole dish with tomatillo salsa. Add a cooked tortilla and fill with about 3/4 cup filling. Roll tortilla around filling leaving the seam on the bottom. Continue with all 6 tortillas. Add any extra filling around the stuffed tortillas. Cover with the cream sauce and sprinkle the 1/2 cup of cheese on the enciladas. Cook uncovered in the oven for 20 minutes until the cheese is melted and the sauce is bubbly. If it's not done after 20 minutes, turn on your broiler and broil for a couple minutes. Garnish with avocado slices and chopped cilantro. Dollop a bit of créme fraîche on the served enchiladas.