Shrimp Enchiladas with Poblano Sauce

Original recipe:  http://littlespicejar.com/shrimp-enchiladas-creamy-poblano-sauce/#

I'd give this 5/5.  Really great, good for serving to others.

For the filling:

• Pre-cooked shrimp cut into small pieces (we used frozen trader joe's shrimp)
• Carrot small dice or shredded   (mostly for color, about as much as spinach)
• Frozen corn         (about same amount as shrimp)
• Frozen spinach    (about half has much as corn)
• Pre-boiled potato cubes

Here's a picture showing the ratios we used:

~2 Tbsp olive oil + 2 cloves minced garlic.  Cook together with above ingredients + salt + pepper.

For sauce:  Roasted poblano (a.k.a. pasilla) on gas range → removed skin → blended with a little chicken broth in blender.  Used ¼ tsp garlic powder and ⅛ tsp smoked paprika (to give it a little more smokey flavor) + salt + pepper.

For roasing the poblano: brushed skin with olive oil and placed directly on burner. Turned with tongs until all sides black/blistered. Let cool and removed skin.

Assembly: Used TJ's "handmade" flour tortillas. These were nice texture, but a little small and hard to work with...consider switching out next time. Drizzle sauce in the baking pan. Roll filling in the tortilla and place seam-down. Squish as many in as you can. Drizzle some sauce on top + top with additional cheese. After baking, broil for a few minutes to get a nice brown on the cheese.

To garnish, thinly sliced radishes (on a mandolin) + cilantro.