Shrimp and Poblano Enchiladas

A fresh take on enchiladas, with a creamy shrimp filling and plenty of cheese. The poblano adds flavor without being too spicy. Good for family meals or dinner with friends. (from my mother-in-law Jody)

3/4 lb uncooked medium shrimp, chopped, or Maine shrimp
5 tablespoons olive oil
large poblano pepper, cut in half lengthwise and seeded
one onion, chopped
one tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 to 10 corn tortillas, or use flour tortillas if you prefer
10 oz can green enchilada sauce
1 1/2 cups shredded monterey jack cheese

Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high, then saute poblano until the outside starts looking blistered and slightly blackened. Remove from skillet and coarsely chop, then return to the skillet and stir in onion, tomato, salt, dried oregano, cumin and pepper. Saute for a few minutes, then add shrimp and cook for a minute or two, stirring, until done. Remove from heat and let cool slightly, then stir in the sour cream.

Brush an 11 x 7 baking dish with the remaining two tablespoons olive oil. Soften tortillas in microwave according to directions on package. Spoon a bit of the shrimp mixture into the center of each tortilla, then roll up and place seam-side down in the dish. Cover enchiladas with green sauce, then sprinkle the cheese over. Bake for 25-30 minutes or until bubbly.

*You can make this a day or two ahead; just cover the pan with foil before baking. Easy to double for a crowd.