Shrimp Enchiladas With Zucchini and Corn

Name: Shrimp Enchiladas With Zucchini and Corn
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 15-oz jar mild green salsa; 2 c. fresh cilantro (including stems); 1/4 c. sour cream; 1 tbsp. olive oil; 2 small zucchini (about 8 oz), cut into 1/4-inch pieces; 1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces; 1 tsp. ground coriander; 1/2 tsp. chili powder; Kosher salt; 2 cloves garlic, finely chopped; 1 c. fresh corn kernels (or frozen corn kernels, thawed); 1/4 c. grated cotija cheese; 8 small yellow corn tortillas; 2 oz. Monterey Jack cheese, coarsely grated; Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

Impress the family with easy shrimp enchiladas!

By Kate Merker and Samantha MacAvoyUpdated: Jun 15, 2021

4.7

3 Ratings

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Jump to recipe

Make a quick enchilada sauce of store-bought salsa verde, cilantro and sour cream and you’ll get this vibrant shrimp enchiladas recipe on the table in under 40 minutes (really!). It’s the perfect easy dinner to make to spice up any weeknight, and the whole family is guaranteed to love it—and ask for seconds. While most of us have devoured our fair share of enchiladas stuffed with chicken or ground beef, this seafood version with a green enchilada sauce is lighter and brighter, with a healthy dose of fresh corn and summer veggies. In fact, this is a great zucchini recipe to use up what’s in your garden!

To take it to the next level, reach for two different types of cheese: Coarsely grated Monterey Jack sprinkled on top maximizes melt while cotija cheese in the filling adds a salty bite. You can substitute the cotija for feta, which has a similar crumbly texture and flavor. Then just top it all off with red onion, fresh cilantro, sliced radishes and spicy jalapeño for a colorful, crazy-good family dinner idea.

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Ingredients

1
15-oz jar mild green salsa
2 cups
fresh cilantro (including stems)
1/4 cup
sour cream
1 Tbsp.
olive oil
2
small zucchini (about 8 oz), cut into 1/4-inch pieces
1 lb.
peeled and deveined shrimp, cut into 1/2-inch pieces
1 tsp.
ground coriander
1/2 tsp.
chili powder
Kosher salt
2
cloves garlic, finely chopped
1 cup
fresh corn kernels (or frozen corn kernels, thawed)
1/4 cup
grated cotija cheese
8
small yellow corn tortillas
2 oz.
Monterey Jack cheese, coarsely grated
Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

Directions

1. Step 1Heat oven to 450°F. In a food processor, puree salsa and cilantro until smooth. Add sour cream and pulse to combine. Spread 1 cup mixture in 7- by 11-inch baking dish. Transfer remaining mixture to medium bowl.
2. Step 2Heat oil in large skillet on medium-high. Add zucchini and cook 2 minutes. Add shrimp, then season with coriander, chili powder and 1/2 teaspoon salt and cook, tossing, 1 minute. Add garlic and cook, tossing, 1 minute. Remove from heat and toss with corn and cotija (shrimp shouldn’t be fully cooked).
3. Step 3Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Working with 1 tortilla at a time, dip in reserved salsa mixture, shaking off any excess. Place on cutting board, top with heaping 1/4 cup filling, roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
4. Step 4Spoon any remaining salsa mixture on top. Sprinkle with Monterey Jack and bake until cheese begins to brown, 8 to 10 minutes. Serve topped with onion, cilantro, radishes and jalapeño.