Shrimp Enchiladas with Sweet Corn Sauce

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

Bake-Off® Contest 43, 2008

Park Hills, Missouri

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

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

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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.
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.