Shelly's Recipe

SHRIMP ENCHILADAS WITH SWEET CORN SAUCE

Category: Fish and Seafood

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

Enchiladas
1 tbsp Light Olive Oil
1 tsp lime juice
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined
1/2 tsp ground cumin
1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
1/4 cup diced red bell pepper
1 jalapeno chili, seeded, diced
2 cups shredded Mexican cheese blend (8 oz)
8 flour tortillas for soft tacos & fajitas (from 10.5-oz pkg)
Finely chopped red cabbage, if desired
Finely chopped green onions, if desired

Preheat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn in microwave as directed on pkg.

In blender or food processor, place 1 cup of the corn and butter sauce, 3 tbsp of the green chilies, 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.

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.

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 chilies, the bell pepper, jalapeno chili and cheese until mixed.

Heat tortillas in microwave as directed on pkg. 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. 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.