Monday, November 17, 2008

Shrimp Enchiladas with Sweet Corn Sauce

Don't let the title scare you, this dish is a winner! Mexican is another region that's tough to duplicate. And with the prices being so darn cheap at Mexican restaurants, it's hard to not just let them do it. Well there's a lot of oil that goes into frying those chips and tortillas. There's also A LOT of cheese - all part of what makes the food taste oh so good! That's probably why mine never tastes quite the same. This recipe is a keeper and comes together fairly quickly. You can serve it with some homemade refried beans (you don't want to know how they make these in the restaurant!), rice, chips and salsa, etc. The recipe comes from and for a printer-friendly version, click here.




1 box (10 oz) frozen corn & butter sauce
1 can (4.5 oz) chopped green chiles
1 tablespoon sugar
1/4 cup lightly packed fresh cilantro sprigs
3/4 cup milk


1 tablespoon olive oil
1 teaspoon lime juice
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined
1/2 teaspoon ground cumin
1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
1/4 cup diced red bell pepper
1 jalapeño chile, seeded, diced
2 cups shredded Mexican cheese blend (8 oz)
8 tortillas, fajita-size (I used wheat
Finely chopped red cabbage, if desired (I didn't desire)
Finely chopped green onions, if desired (I didn't desire these either)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with 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.

No comments:

Post a Comment