We have some new followers to a bit about us. I am trying to make a different meal each week night for my family. I have been on this quest for about 2 years. My son decided last month that he was going to be a vegetarian so I am trying to now balance his desire to be a vegetarian with the rest of the family still wanting meat from time to time. I am attempting to make meals that can be served either with or without meat for the most part.
The pictures on my blog are not staged. I am serving dinner and taking a quick picture of it as it is served. I do not set up special plates with special lighting. This is the food my family eats. For better or worse this is real cooking with a real family that is crazy busy. Probably, just like yours.
We are getting ready for Back to School so dinner is still served around 8:00 pm in our house. During the school year we can eat anywhere from 6:00 pm to 9:00 pm depending on the night. We already know that Tuesday will be our busy day this year so our To-Go meals will be extra important to be ready on those days. I bought new divided dishes for those nights and stocked up on plastic silverware because I am tired of missing forks and spoons.
This is a dinner I have been planning to make for several days but it just kept getting pushed back. I needed to buy corn, it was too late to start it for dinner or I just didn’t feel like making it or dinner one night. Once I got around to making it this dinner was super simple. I did most of the prep work and my son put everything together. He was really proud of what he made and how well it came out.
This was a filling dinner. The enchiladas had tons of flavor. The shrimp was not a big piece of the meal but added a nice texture to the dish. With a green side salad we all had two enchiladas each and were stuffed. We had enough leftovers for 2 lunch servings the next day.
Made with gluten-free corn tortillas for my mostly gluten-free son this was a great dish. Ours were made with whole wheat tortillas.
- 5 cloves garlic, minced
- 1 large onion, diced
- 2 TBSP Extra Virgin Olive Oil
- 1 red pepper, diced
- 1 cup corn, frozen
- 1/2 can black beans, rinsed and drained
- 4 TBSP cream cheese
- 2 cups sharp cheddar cheese, shredded and divided
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- splash of lime juice
- salt and pepper to taste
- 8 oz. shrimp, frozen and thawed, chopped
- In a large skillet over medium heat saute garlic, onion and olive oil until the onions begin to turn translucent. Add red pepper and cooked until softened.
- While sauteing vegetables preheat oven to 350 degrees and spray a 13×9 casserole dish with non-stick spray. Add a bit of the enchilada verde sauce to the bottom of the pan and spread thinly.
- Once peppers are softened, add corn and beans and saute for 3-5 minutes until thawed.
- Add cream cheese, 1/2 cup of cheese, cumin, cayenne, lime juice, salt and pepper and stir until cheese has melted. Taste mixture and adjust spices as necessary.
- Remove from heat and stir in chopped shrimp.
- Place 1/10th of the mixture in a tortilla and wrap tightly. Place in casserole dish. Arranging so that all 10 will fit in one dish. Pour rest of enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake 20-25 minutes or until cheese becomes brown and bubbly.
- Remove pan from oven and serve immediately.