Creamy Shrimp Enchiladas Recipe Youll LOVE Poblano

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5ml) chili powder
• ½ teaspoon (2.5ml) ground cumin
• ¼ teaspoon (1.25ml) garlic powder
• Salt and freshly ground black pepper to taste
• 2 large poblano peppers
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons (30ml) all-purpose flour
• 2 cups (475ml) chicken broth
• 1 cup (240ml) heavy cream
• ½ cup (120ml) sour cream
• ½ cup (55g) grated Monterey Jack cheese, plus more for topping
• 12 corn tortillas
• Vegetable oil, for frying (optional, for softening the tortillas)
• ½ cup (55g) shredded Monterey Jack cheese, for topping
• Optional garnish: chopped cilantro, sliced green onions