Shrimp Enchiladas with Sweet Corn Sauce

  • Prep 35 min
  • Total 1 hr 5 min
  • Ingredients 16
  • Servings 4

Ingredients

Sauce

  • 1 box (10 oz) frozen corn & butter sauce
  • 1 can (4 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 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • Finely chopped red cabbage, if desired
  • Finely chopped green onions, if desired

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
14g
71%
Trans Fat
2g
Cholesterol
175mg
59%
Sodium
1310mg
55%
Potassium
510mg
15%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
18%
Sugars
14g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
30%
30%
Calcium
60%
60%
Iron
25%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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