Still working on simple, flavorful meal that can be on the table in little to no time. The toughest part of this meal is rolling the enchiladas and waiting for it to bake! These smelled so good while we were waiting that we had just enough time to set the table and get the condiments out before the enchiladas were baked.
These were a hit! My daughter added a bit of sour cream to the top of hers while my son added some hot sauce. That is the wonderful thing you can tone them down with a bit of sour cream (I thought there was almost no heat but she thought otherwise) or heat them up with your hottest sauces.
Corn and Black Bean Shrimp Enchiladas
A simple dish with tons of flavor.
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 large garlic cloves, minced
- 1 (16 oz) package medium shrimp (uncooked, defrosted, tails removed)
- 1 teaspoon cumin (plus more if desired)
- 1/2 teaspoon chili powder (plus more if desired)
- salt and pepper to taste
- 1 (10 oz) bag corn, frozen
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) cans salsa verde
- 14 corn tortillas, small
- 2 cups Mexican blend cheese
- Preheat oven to 325 degrees. Prepare a 13 x 9 casserole dish by spraying with non-stick spray.
- Heat olive oil in large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook about 1 more minute.
- Add in defrosted shrimp, and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans and corn. Continue cooking until shrimp are cooked through. Be careful not to overcook!
- Warm tortillas by placing 3-4 at a time between two slightly damp paper towels and heating in the microwave for about 30 seconds.
- Evenly divide shrimp filling into tortillas, roll up, and place seam side down into prepared baking pan. Cover with salsa verde, making sure to spread evenly. Sprinkle with cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly.