Make your own salsa verde from fresh tomatillos for authentic Southwest shrimp enchiladas.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
2 tablespoons Land O Lakes® Butter
12 teaspoon finely chopped fresh garlic
1 12 teaspoons chili powder
12 teaspoon ground cumin
12 teaspoon salt
1 pound medium uncooked shrimp, peeled, deveined, tails removed
1 large (1 12 cups) tomato, seeded, chopped
14 cup sour cream
8 (8-inch) flour tortillas
2 cups shredded Mexican blend cheese
Sour cream, if desired
STEP 1
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
Cover pan with aluminum foil. Bake 20 minutes. Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.
STEP 5
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.
See Recipes
