Ingredients
1
box (10 oz) frozen corn & butter sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
tablespoon granulated sugar
1/4
cup lightly packed fresh cilantro sprigs
3/4
cup milk
1
tablespoon CRISCO® Light Olive Oil
1
teaspoon lime juice
12
oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined
1/2
teaspoon ground cumin
1
cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)
1/4
cup diced red bell pepper
1
jalapeño chile, seeded, diced
2
cups shredded Mexican cheese blend (8 oz)
8
Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
Finely chopped red cabbage, if desired
Finely chopped green onions, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
Cook corn in microwave as directed on package.
In blender or food processor, place 1 cup of the corn and butter sauce, 3 tablespoons of the green chiles, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
In 10-inch nonstick skillet, heat oil and lime juice over medium-high heat. Add shrimp; sprinkle cumin over shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp from skillet to cutting board; chop. Set aside.
In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp, remaining green chiles, the bell pepper, jalapeño chile and cheese until mixed.
Heat tortillas in microwave as directed on package.
Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.
