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Tomatillo Shrimp Enchiladas

Makes: 8  servings
Yield: 8 enchiladas Prep 30 mins Cook 6 mins Microwave 1 min Bake 375°F 15 mins
Tomatillo Shrimp Enchiladas
  • 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


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.

nutrition facts
  • Servings Per Recipe 8
  • cal.(kcal)240
  • Fat, total(g)8
  • chol.(mg)115
  • sat. fat(g)2
  • carb.(g)20
  • fiber(g)2
  • pro.(g)20
  • sodium(mg)677
  • Percent Daily Values are based on a 2,000 calorie diet