Ingredients

The following ingredients have 4 Servings
  • 1/2 Tbsp olive oil ((extra virgin))
  • 1/2 small white onion ((diced))
  • 1/2 Tbsp garlic ((minced or crushed))
  • 1 4 oz can green chiles ((Ortega brand fire roasted chiles are best - or use 1 diced jalapeno))
  • 1 lb shrimp ((small or medium shrimp, thawed, peeled and deveined, chopped))
  • 1 cup sweet corn ((Flav R Pac roasted super sweet corn is best))
  • 1 cup tomato ((diced))
  • each, salt & pepper ((to taste))
  • 1 cup cilantro ((chopped, reserve some for garnish))
  • 1 enchilada sauce ((or use a 19 oz can of red enchilada sauce))
  • 8 flour tortillas ((8 - 10 soft taco or fajita size tortillas))
  • 1/2 cup Monterey Jack cheese ((grated))
  • 1/2 cup cheddar cheese ((grated))

Instruction

  • Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
  • Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
  • Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
  • Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
  • Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
  • Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
  • Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.