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Craving a little Tex-Mex? You don't have to go to the food trucks, make Easy Shrimp Enchilada Bake right at home for an easy remedy to tame your yearning for great Southwestern fare! Seasoned fresh shrimp, sweet corn, and zucchini are wrapped up in corn tortillas and then generously topped with Monterey Jack cheese for melted, gooey deliciousness! Switch up your Tex-Mex dishes with the Easy Shrimp Enchilada Bake. It's an amazing bake that shakes up the flavor!
Craving a little Tex-Mex? You don't have to go to the food trucks, make Easy Shrimp Enchilada Bake right at home for an easy remedy to tame your yearning for great Southwestern fare! Seasoned fresh shrimp, sweet corn, and zucchini are wrapped up in corn tortillas and then generously topped with Monterey Jack cheese for melted, gooey deliciousness! Switch up your Tex-Mex dishes with the Easy Shrimp Enchilada Bake. It's an amazing bake that shakes up the flavor!
Ingredients
For the shrimp enchilada casserole:
- 1 (15-ounce) jar mild green salsa
- 2 cups fresh cilantro
- 1/4 cup sour cream
- 1 tablespoon olive oil
- 2 (4-ounce) small zucchinis cut into 1/4-inch-long pieces
- 1 pound shrimp peeled and deveined, cut into 1/2-inch-long pieces
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- kosher salt to taste
- 2 cloves garlic finely chopped
- 1 cup frozen corn kernels thawed
- 1/4 cup cotija cheese grated
- 8 small yellow corn tortillas warmed
- 2 ounces Monterey Jack cheese coarsely grated
Optional toppings:
- onion to taste, chopped
- cilantro to taste, chopped
- radishes to taste, sliced
- jalapeño to taste, sliced
Directions
- Preheat the oven to 450 degrees F.
- Lightly grease a 7x11-inch baking dish.
- In a food processor, add the salsa and 2 cups of the cilantro and purée until it is smooth.
- Add the sour cream to the salsa mixture and pulse to combine.
- Evenly spread 1 cup of the salsa mixture over the bottom of the prepared baking dish and pour the rest into a medium bowl. Set the baking dish and the bowl aside.
- In a large skillet over medium-high heat, add the olive oil.
- Add the zucchinis to the heated olive oil and cook, stirring frequently, about 2 minutes.
- Add the shrimp pieces, the coriander, the chili powder, and the salt to the zucchinis and toss to combine. Cook, about 1 minute.
- Add the garlic to the shrimp mixture and toss to combine. Cook, about 1 minute. The shrimp will not be fully cooked.
- Transfer the skillet from the heat. Add the corn and the cotija cheese to the shrimp mixture and toss to combine.
- Evenly dip each of the warmed tortillas in the remaining salsa mixture in the bowl and shake off any of the excess. Reserve any of the remaining salsa mixture in the bowl.
- Place the dipped tortillas on a cutting board, then place a heaping 1/4-cupful of the shrimp mixture in the center of each of the dipped tortillas.
- Roll up each of the filled tortillas and place them seam-side down in the prepared baking dish.
- Evenly drizzle the remaining salsa mixture in the bowl over the filled tortillas and sprinkle them with the Monterey Jack cheese.
- Bake the enchilada bake until the cheese begins to brown and the shrimp reaches an internal temperature of 145 degrees F, about 8-10 minutes.
- Serve the enchilada bake topped with the onions, the extra cilantro, the radishes, and the jalapeños.
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