From the kitchen of One Perfect Bite...For good or ill, the food from my summer kitchen is simple and easy to prepare. This dish, made for teens by teens, is no exception, and I think those of you who have, or will be entertaining young adults this summer might want to keep it in mind. It requires no special equipment to make, so, in addition to being child friendly, it's also a perfect dish to prepare in a poorly equipped camp or rental cottage kitchen. The recipe lends itself to manipulation, so it can be halved or doubled as circumstances demand. The ingredients required to make it can be found in any large grocery store, and it takes very little time to prepare. You'll need about 40 minutes to get this dish from the chopping block to the dinner table, where I guarantee it will be well-received. I do hope you'll give this family friendly gem a try. Here is how it's made.
Tomatillo Shrimp Enchiladas...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
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. Yield: 8 servings.
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