Tomatillo Shrimp Enchiladas Recipe

Name: Tomatillo Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tomatillo Shrimp Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomatillo Shrimp Enchiladas

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