Tomatillo Shrimp Enchiladas

Servings Per Recipe 8

• Amount Per Serving
• Calories 240
• Protein(gm)20
• Carbohydrate(gm)20
• Fat, total(gm)8
• Cholesterol(mg)115
• Saturated fat(gm)2
• Dietary Fiber, total(gm)2
• Sodium(mg)677

Percent Daily Values are based on a 2,000 calorie diet

• 2 tablespoons olive oil
• 1/2 medium-size red onion, peeled and thinly sliced
• 1/2 medium-size green bell pepper, seeded and thinly sliced
• 1 1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
• 1 cup frozen corn, thawed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 8 corn tortillas
• 1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
• 3 tablespoons half-and-half
• 1 cup shredded reduced-fat Monterey Jack cheese

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.

2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.