Tomatillo Shrimp Enchiladas

From Family Circle.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 enchiladas

Ingredients

• 2  tablespoons olive oil
• 1⁄2 medium red onion, peeled and thinly sliced
• 1⁄2 medium green bell pepper, seeded and thinly sliced
• 1 1⁄4 lbs medium shrimp, shelled, deveined and cut in half crossways
• 1  cup frozen corn, thawed
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 8  corn tortillas
• 1 (16 ounce) bottle tomatillo salsa (such as La Victoria)
• 3  tablespoons half-and-half
• 1  cup  shredded reduced-fat monterey jack cheese

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.