Shrimp & Calabacitas Enchiladas Recipe
shrimp corn tortillas calabacitas cheese white green chile sauce two sides
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Ingredients
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Filling
Sauce
Tortillas
Garnish
Method
Filling Preparation
- 1
Cook Shrimp
In a skillet over medium heat, add the shrimp and cook until they turn pink and opaque, about 5-7 minutes. Remove from heat and chop into bite-sized pieces.
- 2
Prepare Calabacitas
In the same skillet, add the chopped calabacitas and corn. Sauté for about 5-7 minutes until softened. Combine with the chopped shrimp and green onions in a bowl.
Sauce Preparation
- 3
Make Green Chile Sauce
In a medium bowl, combine the green chile sauce, sour cream, minced garlic, and lime juice. Mix well until smooth.
Assembly
- 4
Fill Tortillas
Preheat the oven to 350°F (175°C). Take a corn tortilla and spoon about 1/4 cup of the shrimp and calabacitas mixture into the center. Roll the tortilla tightly and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 5
Add Sauce
Pour the green chile sauce mixture evenly over the rolled tortillas in the baking dish, ensuring they are well coated.
- 6
Add Cheese
Sprinkle the shredded cheddar cheese over the top of the enchiladas.
Baking
- 7
