Shrimp Enchiladas with Sweet Corn Sauce

Blending a few simple ingredients makes an out-of-this-world sauce for seafood enchiladas.

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Servings 4

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( 31 ) Ratings

31 Ratings

5 Stars 65%

4 Stars 23%

3 Stars

2 Stars

1 Stars

Member Reviews ( 20 )

1453d9e4-469e-4ae3-9146-ee7121ad1882

Bake-Off® Contest 43, 2008

Barbara Hahn

Park Hills, Missouri

ingredients 16
Prep Time 35 min
Total Time 1 hr 5 min

Ingredients

Sauce

1: box (10 oz) Green Giant® Niblets® frozen corn & butter sauce

1: can (4.5 oz) Old El Paso® chopped green chiles

1: tablespoon granulated sugar

1/4: cup lightly packed fresh cilantro sprigs

3/4: cup milk

Enchiladas

1: tablespoon CRISCO® Light Olive Oil

1: teaspoon lime juice

12: oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined

1/2: teaspoon ground cumin

1: cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

1/4: cup diced red bell pepper

1: jalapeño chile, seeded, diced

2: cups shredded Mexican cheese blend (8 oz)

8: Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)

: Finely chopped red cabbage, if desired

: Finely chopped green onions, if desired

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
2 Cook corn in microwave as directed on package.
3 In blender or food processor, place 1 cup of the corn and butter sauce, 3 tablespoons of the green chiles, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
4 In 10-inch nonstick skillet, heat oil and lime juice over medium-high heat. Add shrimp; sprinkle cumin over shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp from skillet to cutting board; chop. Set aside.
5 In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp, remaining green chiles, the bell pepper, jalapeño chile and cheese until mixed.
6 Heat tortillas in microwave as directed on package.
7 Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
8 Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 14g, 14% Trans Fat 2g 2% ),
Cholesterol: 175mg; 175%;
Sodium: 1310mg; 1310%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 4g 4% Sugars 14g 14% ),
Protein: 34g; 34%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 30%;
Calcium: 60%;
Iron: 25%;

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Irisheyesrsmilin_inMN

report Posted Jan. 22, 2013 3:53 PM

Really not great. I have made MANY Pillsbury recipes and loved most of them but this was definitely not one of them. Corn sauce was too thick and too sweet for my taste. My kids did not enjoy either-and they normally love seafood and Mexican food. Not worth the prep time for a very mediocre result. Won't make again. I'm rating only one star but the "rate it" function doesn't seem to be working right now...

akjk91

report Posted Aug. 2, 2012 6:43 PM

Excellent recipe! Maybe a tad bit too sweet. Has anyone tried adding some fresh garlic to the recipe?

iknowclc

report Posted Apr. 25, 2010 8:31 AM

This is an excellent, simple to follow, yummy for the whole family kind of receipe. I will definitly be making again with a few modifications. I thought the sauce was a tad too sweet, so I will cut back sugar to 1 1/2 tsp and it needed some additional heat that the green chiles didn't provide -- so I'll add some jalepenos into the sauce as well. This can be used with chicken or shrimp and I am sure the results will be great. My 2 year old loved them with the chicken -- he didn't mind the spice either (he already loves salsa!).

akinkade

report Posted Apr. 19, 2010 3:17 PM

This is the best enchilada recipe I've ever had! It is definitely one of my new favorite dishes. The sweet sauce with the spicy chilies is perfect!

GeneJean

report Posted Jan. 11, 2010 7:47 PM

This recipe is wonderful. The only change I will make next time is use 1/2 jalepeno pepper. Try this recipe. You will not be disappointed.