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Shrimp Enchiladas with Sweet Corn Sauce

32 Ratings

21 Comments

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

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

By Pillsbury Kitchens

Updated April 18, 2018

Bake-Off® Contest 43, 2008

Barbara Hahn

Park Hills, Missouri

Ingredients

Sauce

box (10 oz) frozen corn & butter sauce

can (4.5 oz) Old El Paso™ chopped green chiles

tablespoon granulated sugar

1/4

cup lightly packed fresh cilantro sprigs

3/4

cup milk

Enchiladas

tablespoon CRISCO® Light Olive Oil

teaspoon lime juice

oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined

1/2

teaspoon ground cumin

cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

1/4

cup diced red bell pepper

jalapeño chile, seeded, diced

cups shredded Mexican cheese blend (8 oz)

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

Steps

Hide Images

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 Facts

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%
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

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

More About This Recipe

There’s nothing better than eating something healthy and delicious! These shrimp enchiladas are packed with important nutrients and flavor. In fact, Health.com reports that a 4-ounce serving of shrimp contains over 75 percent for vitamin B12! Let’s not forget the sauce! While traditional enchilada sauce contains red or green chili sauce, this recipe calls for frozen corn and butter sauce (Can you say yum?). This unique sauce, in addition to a few sprigs of fresh cilantro, helps bring out the flavor of the shrimp. And of course, the sauce still has Old El Paso™ chopped green chiles for a little extra flavor. Ever wonder what’s in enchilada sauce? The secret is in our how to make enchiladas guide. Once you’ve had your fill of shrimp, you can explore other enchilada fillings by browsing all of our recipes.