Bake-Off® Contest 43, 2008
Park Hills, Missouri

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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  • prep time 35 min
  • total time 1 hr 5 min
  • ingredients 16
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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