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!

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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
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Directions

Step 1 –Preheat the oven to 450 degrees F.

Step 2 –In a food processor, purée the salsa and the cilantro until smooth.

Step 3 –Add the sour cream to the salsa mixture and pulse to combine.

Step 4 –Spread 1 cup of the salsa mixture in a 7×11-inch baking dish.

Step 5 –Transfer the remaining salsa mixture to a medium bowl.

Step 6 –Heat the olive oil in a large skillet on medium-high heat.

Step 7 –Add the zucchinis to the oil and cook until crisp-tender, about 2 minutes.

Step 8 –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.

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Step 9 –Add the garlic to the shrimp mixture and cook, while tossing, until fragrant, about 1 minute.

Step 10 –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.

Step 11 –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.

Step 12 –Working one tortilla at a time, dip them in the reserved salsa mixture, shaking off any excess.

Step 13 –Place the dipped tortillas on a cutting board.

Step 14 –Top each dipped tortilla with a heaping 1/4 cup of the shrimp mixture.

Step 15 –Roll up the tortillas and place them seam-side down in the prepared baking dish.

Step 16 –Once all of the tortillas are filled, rolled, and placed in the baking dish, spoon the remaining salsa mixture on top.

Step 17 –Sprinkle the tortillas with the Monterey Jack cheese.

Step 18 –Bake until the cheese starts to brown and the shrimp is cooked through, about 8-10 minutes.

Step 19 –Serve the enchiladas with the red onion, the radishes, the jalapeños, and the scallions.