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.
