Makes:
8 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 2 Tbsp. olive oil
- 1/2 large red onion, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1-1/4 lb. medium-sized shrimp, shelled, deveined, cut in half crosswise
- 1 cup frozen corn, thawed
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 8 corn tortillas
- 1 bottle (16 oz.) tomatillo salsa
- 3 Tbsp. light cream
- 1 cup Kraft Shredded Reduced-Fat Monterey Jack Cheese
make it
Heat oil in large skillet over med-high heat. Add onion, pepper, cook 3 min. Add shrimp. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
Preheat oven to 375°F. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Wrap flour tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon shrimp mix on each. Roll up and place seam-side down in dish. Repeat with remaining tortillas and filling. Top with any extra filling. Mix remaining salsa with light cream. Spoon over enchiladas. Sprinkle with cheese.
Bake, uncovered for 15 min or until bubbly.
Notes
These are great served with nachos.
