Tomatillo Shrimp Enchiladas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons olive oil
• 1/2 medium red onion, peeled and thinly sliced
• 1/2 medium green bell pepper, seeded and thinly sliced
• 1 1/4 lbs 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 (16 ounce) bottle tomatillo salsa (such as la victoria)
• 3 tablespoons half-and-half
• 1 cup shredded reduced-fat monterey jack cheese

Recipe

• 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.