Shrimp Enchiladas with Sweet Corn Sauce

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

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