Recipe Background
From coast-to-coast, everyone agrees that these are some great enchiladas! This Coastal Enchilada Bake fills the flavorful, zesty, salsa-infused tortillas with a mix of summery shrimp and corn for a perfect savory and sweet balance! Garden-fresh zucchini and melty cotija cheese complement the sharp Monterey Jack cheese on top! Find your beachside luxury with the Coastal Enchilada Bake!
From coast-to-coast, everyone agrees that these are some great enchiladas! This Coastal Enchilada Bake fills the flavorful, zesty, salsa-infused tortillas with a mix of summery shrimp and corn for a perfect savory and sweet balance! Garden-fresh zucchini and melty cotija cheese complement the sharp Monterey Jack cheese on top! Find your beachside luxury with the Coastal Enchilada Bake!
Ingredients
For the enchiladas:
- 1 (15-ounce) jar mild green salsa
- 2 cups fresh cilantro including stems
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 2 small zucchinis cut into 1/4-inch pieces
- 1 pound shrimp peeled, deveined, cut into 1/2-inch pieces
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- kosher salt to taste
- 2 cloves garlic finely chopped
- 1 cup fresh corn kernels or frozen corn kernels thawed
- 1/4 cup cotija cheese grated
- 8 small yellow corn tortillas
- 2 ounces Monterey Jack cheese coarsely grated
Optional toppings:
- red onion to taste, chopped
- radishes to taste, sliced
- jalapeños to taste, sliced
- scallions to taste, chopped
Directions
- Preheat the oven to 450 degrees F.
- In a food processor, purée the salsa and the cilantro until smooth.
- Add the sour cream to the salsa mixture and pulse to combine.
- Spread 1 cup of the salsa mixture in a 7x11-inch baking dish.
- Transfer the remaining salsa mixture to a medium bowl.
- Heat the olive oil in a large skillet on medium-high heat.
- Add the zucchinis to the oil and cook until crisp-tender, about 2 minutes.
- Add the shrimp, the coriander, the chili powder, and the salt to the zucchinis and cook, while tossing, until the spices are fragrant, about 1 minute.
- Add the garlic to the shrimp mixture and cook, while tossing, until fragrant, about 1 minute.
- Transfer the shrimp mixture from the heat and toss it with the corn and the cotija cheese. The shrimp should not be fully cooked yet.
- Wrap the tortillas in a double layer of damp paper towels and microwave until they are soft, about 1 minute. Be careful of the steam when transferring them from the microwave.
- Working one tortilla at a time, dip them in the reserved salsa mixture, shaking off any excess.
- Place the dipped tortillas on a cutting board.
- Top each dipped tortilla with a heaping 1/4 cup of the shrimp mixture.
- Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Once all of the tortillas are filled, rolled, and placed in the baking dish, spoon the remaining salsa mixture on top.
- Sprinkle the tortillas with the Monterey Jack cheese.
- Bake until the cheese starts to brown and the shrimp is cooked through, about 8-10 minutes.
- Serve the enchiladas with the red onion, the radishes, the jalapeños, and the scallions.
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