Shrimp Enchilada Verde
Ready in 60 minutes
Makes 7-8 Enchiladas
Ingredients
1 lb 41/50 shrimp, peeled, deveined, roughly diced
1 tablespoon tajin
2 cloves garlic, minced
½ teaspoon lime zest and 1 tablespoon lime juice (juice from 1-2 limes)
1 teaspoon honey
2 tablespoons cooking oil
½ cup white corn
1/2 cup diced zucchini
½ cup cilantro, chopped
1 jalapeno, diced (optional)
15 fluid ounce tomatillo salsa
1 1/2 cup white cheddar, shredded
7-8 soft corn tortillas (6-8 inch)
Garnish: serrano/jalapeno, greek yogurt/sour cream, cilantro
Preparation
Gather your ingredients and a 9x9 baking dish. Preheat your oven to 425 °F.
Add 2 tablespoons of cooking oil to a medium saute pan and adjust to medium high heat. Add diced shrimp and season with tajin, garlic, lime zest and honey. Cook shrimp for 4-5 minutes before adding zucchini, corn and jalapeno. Cook for an additional 5 minutes or until the shrimp is opaque. Add lime juice to deglaze the pan and set aside.
Add about 8 oz or 1 cup of tomatillo salsa to the bottom of your baking dish. To assemble enchiladas, lay tortillas on a flat surface. Add ~2 tablespoons of your cooked shrimp, corn and zucchini mixture to the center of the tortilla along with 1 tablespoon of shredded white cheddar. Roll tightly and place in the baking tray with the open edge of the enchilada face down. Repeat to fill the baking dish and pour remainder of tomatillo salsa over top to fully cover the enchiladas. Sprinkle with remaining cheese. Bake in the oven for 15-20 minutes or until the cheese is fully melted and golden. Option to broil for 1-2 minutes.
Garnish with cilantro, tajin, greek yogurt and serranos/jalapeno. Serve hot and enjoy! (can store in the refrigerator for up to 4 days).
