Make your own salsa verde from fresh tomatillos for authentic Southwest shrimp enchiladas.
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2 tablespoons Land O Lakes® Butter
1/2 teaspoon finely chopped fresh garlic
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pound medium uncooked shrimp, peeled, deveined, tails removed
1 large (1 1/2 cups) tomato, seeded, chopped
1/4 cup sour cream
2 cups Tomatillo Salsa
8 (8-inch) flour tortillas
2 cups shredded Mexican blend cheese
Sour cream, if desired
*Substitute 2 cups purchased salsa verde.
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
Melt butter in 10-inch nonstick skillet until sizzling. Add garlic, sauté 1 minute. Stir in chili powder, cumin and salt. Add shrimp; cook over medium-high heat 2-3 minutes or until shrimp turn pink. Remove from heat; stir in tomato and sour cream.
Spread 1/2 cup salsa onto bottom of prepared baking dish. Place about 1/3 cup shrimp mixture onto center of each tortilla. Top each with 2 tablespoons cheese. Roll tortilla around filling; place seam-side down into baking dish. Top with remaining salsa. Sprinkle with remaining cheese.
Cover pan with aluminum foil. Bake 20 minutes. Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.
Serve with sour cream, if desired.
Shrimp cook up quickly and are an easy way to add more seafood to your weeknight routine—or to add a touch of style when you’re entertaining.