Poblano Shrimp Enchiladas

We gobbled down these enchiladas so quickly that I forgot to take a photo! We had an abundance of little poblano peppers in our garden that we picked just before the first freeze. I decided to make these delicious, easy enchiladas.

Recipe:
3/4 lb. shrimp, peeled and deveined
olive oil
1 large poblano or 2-3 small, halved and seeded
1 large onion chopped
1 tomato chopped
1/4 tsp salt
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp pepper
1/2 c sour cream
8 corn tortillas
1 (10 oz) green enchilada sauce
1 1/2 c shredded monterrey jack cheese

Coarsely chop raw shrimp and set aside. Line a jelly roll pan with foil, then cover with cooking spray. Place peppers (skin side up) under oven broiler for 5-10 minutes until the skin is blistered. Remove from the oven and place peppers in a paper sack for 5-10 minutes to steam. Then the skin should peel easily away. Dice poblanos and place in a skillet with 2 T olive oil and chopped onion. Saute for a few minutes. Add tomato and spices and continue cooking for 4 minutes. Add shrimp. Once shrimp is cooking through, remove from heat and let cool for 5 minutes. Stir in sour cream.

Heat tortillas in microwave until malleable. Fill with shrimp mixture, then roll up and place on jelly roll pan. Top with enchilada sauce and sprinkle with cheese. Bake for 350 degrees for 25 minutes. Can be made ahead and chilled in the refrigerator until you're ready to cook. Serve alongside a green salad with sliced avocado and cherry tomatoes tossed with Paul Newman's Family Style Italian dressing. Enjoy!