Tomatillo Shrimp Enchiladas

Name: Tomatillo Shrimp Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 enchiladas, 4 serving(s)
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

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Recipe by Lakerdog2

From Family Circle.

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READY IN: 30mins

SERVES: 4

YIELD: 8 enchiladas

UNITS: US

INGREDIENTS

Nutrition

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

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.
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
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.
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.

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