Tomatillo Shrimp Enchiladas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Family Circle. Ingredients:
2 tablespoons olive oil |
1/2 medium red onion, peeled and thinly sliced |
1/2 medium green bell pepper, seeded and thinly sliced |
1 1/4 lbs medium shrimp, shelled, deveined and cut in half crossways |
1 cup frozen corn, thawed |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
8 corn tortillas |
1 (16 ounce) bottle tomatillo salsa (such as la victoria) |
3 tablespoons half-and-half |
1 cup shredded reduced-fat monterey jack cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.
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