Shrimp Enchiladas with Sweet Corn Sauce

(31)
  20 reviews

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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