I love Mexican food, especially enchiladas. I usually make the original ones, stuffed with chicken or beef and then smothered in red enchilada sauce and melted cheddar cheese.
Recently, I have become a little more experimental with my enchiladas, actually trading in the originals for some new variations. Have you tried the Honey Lime Enchiladas on my blog? You have to check them out.
The other day, I had some friends over and I prepared these Tomatillo Shrimp Enchiladas. They were something different, and really, really good. Tender shrimp, crisp green peppers and sweet corn all tucked into a corn tortilla, covered with a creamy sauce and melted monterey jack cheese. I actually made the filling the night before , which is always a plus when you are entertaining. When it was time to assemble the dish, I just took the filling out of the fridge, and I was able to easily assemble them while enjoying a glass of sangria and conversation with a great friend. They baked up in under a half hour and we had a delicious meal that was easy to make and really good.
I love entertaining, but I love easy entertaining even more!
I think they were a hit with my friends, and they definitely will be added to our list of family favorites!
Tomatillo Shrimp Enchiladas
1 tblsp olive oil
1 green pepper, seeded and chopped
1/2 cup red onion, chopped
1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 cup frozen corn, thawed
1 tsp chili powder
1/2 tsp cumin
1/4 cup water
2 cups shredded monterey jack cheese, divided
8 corn tortillas
1 1/2 cups green tomatillo salsa
1 cup half and half (I have used fat free or regular, your choice)
Heat oil in large skillet over medium heat. Add onion and green pepper to hot skilled and cook about 2 minutes. Add shrimp, cooking until shrimp is pink and cooked through. Add corn and stir well. In a small bowl, mix cumin and chili powder with water. Pour over shrimp mixture and heat, stirring until shrimp mixture is coated, about two minutes.
At this point, you can refrigerate the shrimp mixture to be used within the next day or you can begin to assemble enchiladas.
Preheat oven to 375 degrees. Spray an 8×8 inch baking dish with cooking spray. Heat corn tortillas in the microwave for 30 seconds so they become more flexible and easier to work with. Brush each tortilla with abou a teaspoon of green tomatillo salsa, about a 1/4 cup of the shrimp mixture and a tablespoon of shredded cheese. Fold and place in baking dish, seam side down. Repeat process with the remaining tortillas, placing them side by side in the baking dish. If you have any extra filling, just pour it over the top of the prepared enchiladas in the pan. In a medium bowl, combine remaining green tomatillo salsa with half and half and pour over folded enchiladas. Sprinkle remaining cheese evenly over the top. Bake at 375 degrees for about 20-30 minutes or until lightly browned and bubbly on top.