Blending a few simple ingredients makes an out-of-this-world sauce for seafood enchiladas.
Bake-Off® Contest 43, 2008
Barbara Hahn
Park Hills, Missouri
Sauce
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1
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box (10 oz) frozen corn & butter sauce
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1
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can (4.5 oz) Old El Paso™ chopped green chiles
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1
-
tablespoon granulated sugar
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1/4
-
cup lightly packed fresh cilantro sprigs
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3/4
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cup milk
Enchiladas
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1
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tablespoon CRISCO® Light Olive Oil
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1
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teaspoon lime juice
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12
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oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined
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1/2
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teaspoon ground cumin
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1
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cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
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1/4
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cup diced red bell pepper
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1
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jalapeño chile, seeded, diced
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2
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cups shredded Mexican cheese blend (8 oz)
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8
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Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
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-
Finely chopped red cabbage, if desired
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-
Finely chopped green onions, if desired
Steps
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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.
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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.
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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.
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6
Heat tortillas in microwave as directed on package.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 260
% Daily Value
- Total Fat
- 29g
- 44%
-
- Saturated Fat
- 14g
- 71%
- Trans Fat
- 2g
- Cholesterol
- 175mg
- 59%
- Sodium
- 1310mg
- 55%
- Total Carbohydrate
- 59g
- 20%
-
- Dietary Fiber
- 4g
- 18%
- Sugars
- 14g
- Protein
- 34g
- 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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