Shrimp Enchiladas Verde

From the kitchen of One Perfect Bite...I'm always on the lookout for meatless meals, especially at this time of year. I came across a recipe for shrimp enchiladas in Family Circle magazine last week. I had homemade salsa and really fresh shrimp in the refrigerator, so there was no reason not to give the recipe a try. It was easy to do and I was really happy with the results. I followed the original recipe to a tee, but I wanted to try it again using frozen shrimp and bottled salsa before I shared it with you. I wanted to make sure that the quality of the the ingredients I had originally used hadn't skewed the results. I made the dish again tonight and can report that the enchiladas are a really nice weekday meal. I don't think they'll ever become anybody last meal request, but you'll be pleased with the results. The enchiladas can be on the table in less than an hour, and most of that hour is cook time. Here's the recipe for shrimp enchiladas with salsa verde.

Shrimp Enchiladas Verde...from the kitchen of One Perfect Bite, Coutesy of Family Circle Magazine

Ingredients:
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 11 x 8 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. Yield: 4 servings.

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