Shrimp Enchiladas with Roasted Poblano Sauce

annies-eats.com

Brian

subheading: For the sauce:

2 poblano peppers

2 tbsp. butter

4 tbsp. flour

1½ cups chicken or veggie broth

½ tsp. garlic powder

Salt and pepper, to taste

¾ cup sour cream

¼ cup chopped fresh cilantro

subheading: For the filling:

1 tbsp. olive oil

1 small onion, chopped

2 cloves garlic, minced

¼ tsp. oregano

Dash cayenne pepper

Salt and pepper, to taste

2 cups green cabbage, shredded

2 carrots, peeled and shredded

3 cups baby spinach

2 chipotle peppers in adobo sauce, seeded and finely minced

1 lb. shrimp, peeled and deveined

subheading: To assemble:

10 to 12 8-inch flour (or corn) tortillas

2 cups shredded monterey jack cheese

Directions at annies-eats.com

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