Shrimp Enchiladas with Sweet Corn Sauce

(31)
20 reviews.
  • 35 min prep time
  • 1 hr 5 min total time
  • 16 ingredients
  • 4 servings

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

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  2. 2 Cook corn in microwave as directed on package.
  3. 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. 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. 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. 6 Heat tortillas in microwave as directed on package.
  7. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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