Soooo – I mean, how many more recipes do we actually need for Taco Tuesday. Yes, I know – that many! LOL Here’s another cool one to add to the arsenal. Oh, and it’s easy too!

2 tablespoons of olive oil

1/2 cup of diced onion

2 cloves of garlic, minced

1 good pinch of the following:

-salt

-pepper

-cumin

-coriander

-dried fennel

-red pepper flakes

1 1/2 cups of creamed corn

1/2 pound of shrimp, peeled & deveined

1 cup of tomatillo salsa, store-bought

6-8 corn tortillas, warmed

2 cups of shredded cheese

Heat a skillet. Meanwhile, preheat the oven to 400 degrees. Add in the olive oil and then saute the onion and garlic for about 2 to 3 minutes. Season the pan with salt, pepper, cumin, coriander, dried fennel, and red pepper flakes. Then, add in the creamed corn and shrimp. Lastly, add in about a half cup of salsa and mix well to combine. Cook for a few minutes or just until the shrimp have cooked through. Then, remove from the heat.

To assemble, lay out the tortillas and add in a bit of the filling and a cheese. Roll the enchiladas and lay in a casserole dish seam-side down. Top with the remaining salsa and cheese and bake until golden brown.

To serve, add your favorite toppings and enjoy while warm.

Never Miss an Update!

Subscribe to get our latest content by email.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit