Shrimp Enchiladas Con Crema

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1 poblano pepper, roasted, peeled, and chopped*
1 1/2 cups heavy or whipping cream
2 Knorr Parsley Minicubes, crumbled
2 Tbsp Shedd’s Spread Country Crock Spread
1 small white onion, finely chopped
1/4 cup vegetable oil
8 corn tortillas
1/2 lb uncooked small shrimp
2 cups prepared unseasoned mashed potatoes
2 Knorr Cilantro Minicubes, crumbled
1/2 cup shredded Monterey Jack cheese (about 2 oz)


Preheat oven to 350┬░. Process first 3 ingredients in a blender just until smooth set aside. Melt Spread in medium saucepan over medium-high heat and cook onion 5 minutes or until tender, stirring occasionally. Stir in cream sauce. Bring to a boil. Reduce heat and simmer about 5 minutes, stirring occasionally. Cool slightly.

Meanwhile, heat oil in a medium skillet over medium heat and cook tortillas, one at a time, about 30 seconds to soften, turning once drain on paper towels. Drain excess oil from skillet and cook shrimp about 2 minutes, just until pink, turning once. Remove to medium bowl. Stir in mashed potatoes and Knorr® Cilantro MiniCubes.

Spread 1/3 cup cream sauce in bottom of a 11 X 7-inch glass baking dish. Dip tortillas in sauce, then evenly fill with the shrimp mixture roll up. Arrange seam-side down in a baking dish. Pour remaining sauce over enchiladas, then sprinkle with cheese. Bake for 20 minutes or until enchiladas are heated through and cheese is melted.

* To roast poblano pepper, grill pepper, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool set aside.

Serves 4.