Shrimp Zucchini And Corn Enchiladas Recipes

SHRIMP AND VEGGIES ENCHILADAS

Steps:

• In a medium saucepan, melt the butter. Mix in flour, cooking until lightly golden, 1-2 minutes. Add the broth and whisk continuously until very smooth. Bring to a boil to thicken the sauce. Reduce to low heat and let simmer 5 min (stirring occasionally). Add the cream, cumin, paprika, garlic, salt, and pepper, to taste. Remove from the heat.
• In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, garlic and cook until onion is tender 2-3 minutes. Then, add zucchini, carrot, spinach, chipotle pepper, and oregano. Cook the vegetables until slightly soft.
• Season shrimps with salt, and pepper. Heat a pan with 1 Tbsp olive oil, add the shrimp and cook them until pink and just cooked through. Set aside.
• Preheat oven at 375 F. Lightly oil a 9x13 baking dish. In each tortilla, put 1/3 cup of vegetables, add 3 shrimps on top, sprinkle some cheese, and roll it. Place them seam side down in the baking dish and top with the jalapeno cream sauce. Add a little cheese on top. Cover the dish with foil.
• Place into the oven and bake in the oven about 20 minutes. Sprinkle some fresh cilantro.

ZUCCHINI & CORN ENCHILADAS

Steps:

• Preheat oven to 425 degrees F.
• Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
• Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
• Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

SHRIMP ENCHILADAS WITH ZUCCHINI AND CORN

Steps:

• Heat oven to 450°F. In a food processor, puree salsa and cilantro until smooth. Add sour cream and pulse to combine. Spread 1 cup mixture in 7- by 11-inch baking dish. Transfer remaining mixture to medium bowl.
• Heat oil in large skillet on medium-high. Add zucchini and cook 2 minutes. Add shrimp, then season with coriander, chili powder and 1/2 teaspoon salt and cook, tossing, 1 minute. Add garlic and cook, tossing, 1 minute. Remove from heat and toss with corn and cotija (shrimp shouldn't be fully cooked).
• Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Working with 1 tortilla at a time, dip in reserved salsa mixture, shaking off any excess. Place on cutting board, top with heaping 1/4 cup filling, roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and filling.
• Spoon any remaining salsa mixture on top. Sprinkle with Monterey Jack and bake until cheese begins to brown, 8 to 10 minutes. Serve topped with onion, cilantro, radishes and jalapeño.

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

BAKED SHRIMP, CORN & ZUCCHINI

Steps:

• Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18". In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss.
• On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends.
• Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.

SHRIMP AND CRAB ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
• Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
• Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.