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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.