Shrimp Enchiladas with a Corn Sauce

I really did not have any pre-conceptions of this recipe.

It looked like the ingredients would get along and the idea of a corn sauce intrigued me along with hash browns in the stuffing.

If you are looking for a non-traditional enchilada recipe, this is it.

No salsa, no sour cream and no tomatillos. Your kids will love these. They are not spicy, they are very sweet and there is plenty of cheese.


I only made 4 but the recipe is for 8. They are filling so one would be enough for a child. You could serve these with all the trimmings....salsa, guacamole, sour cream and pickled jalapenos.

I just kept a few shrimp whole for a garnish. I was getting tired of all the standard Tex-Mex dishes, this was a nice change.

I would do this again, but I would add more heat (like a serrano instead of a jalapeno) and I would make more sauce and mix the cheese in with it (I forgot I am not a fan of pre-shredded bagged cheese, it does not melt ooey gooey).

I will not buy low-fat pre-shredded cheese again. For some reason they just don't melt, they brown. I also had that problem on the Potato Rosti recipe.

If you want to use a low fat version of cheese, please buy chunk and grate it yourself. You will enjoy your healthy meal more and be less tempted to use gross amounts of regular cheese the next time.

Shrimp Enchiladas with Corn Sauce
makes 8

Sauce
* 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce
* 1 can (4.5 oz) chopped green chiles
* 1 tablespoon granulated sugar
* 1/4 cup lightly packed fresh cilantro sprigs
* 3/4 cup 1% milk

Enchiladas
* 1 tablespoon Light 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)(I used a low fat version)
* 8 Whole Grain flour tortillas for soft tacos & fajitas (from 10.5-oz package)
* Finely chopped red cabbage, if desired
* Finely chopped green onions, if desired

Directions
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with No-Stick 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.