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Special occasions deserve to go with the perfect meal

Shrimp, Corn and Poblano Chili Pepper Enchiladas

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  • 40 minutes

  • 20 minutes

  • Easy

  • 4

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Ingredients

For the tortillas:

2 cups P.A.N. Pre-cooked White Cornmeal

1 ¾ cups water

A pinch of salt

For the filling:

24 medium shrimp, peeled, deveined and cooked

2 garlic cloves, minced

2 tablespoons olive oil

¼ cup white wine

1 cup poblano chili pepper strips, peeled and seeded

1 cup corn kernels

2 cups heavy cream

½ cup milk

2 teaspoons Cajun seasoning (a combination of paprika, black pepper, garlic powder, cayenne pepper, onion flakes, oregano and thyme)

Salt and pepper to taste

Preparation

For the tortillas:

  1. In a bowl, combine the water and salt. Gradually add the P.A.N. Pre-cooked White Cornmeal, kneading until thoroughly combined. Let the dough sit covered for 5-10 minutes. Add another tablespoon of water if the dough is tough.
  2. Divide the dough into equal-sized portions and shape into small balls. Put two thick sheets of plastic wrap on a tortilla press and place a portion of the dough onto the center of the press. Press down until you obtain a very thin disk.
  3. Pan fry in a skillet, griddle or pan on high for 45 seconds, flip and continue to cook for 50 seconds more. Cover with a dish cloth and let sit before serving.

For the shrimp:

  1. In a pan, heat the olive oil and sauté the garlic, taking care not to burn it. Add the shrimp, season with salt and pepper and cook for 3-4 minutes. Add the wine and boil until it has almost completely evaporated. Add the corn and the poblano chili pepper strips. Cook for another minute.

To assemble the enchiladas:

  1. Place a spoonful of the shrimp, corn and chili pepper onto the center of each tortilla and roll them into a cylinder. Line them up in a heat-resistant baking pan.
  2. In a pot, combine the milk and cream. Season with the salt, pepper and Cajun seasoning. Bring to a gentle boil and blend well.

Pour the mixture over the tortillas and serve hot.

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