Shrimp and Corn Enchiladas
Guacamole with Tortilla Chips
Ingredients
- 1 (15-oz) jar mild green salsa
- 1 cup fresh cilantro leaves
- ½ cup sour cream
- 2 lb peeled and deveined, large raw shrimp
- 3 ears corn, kernels removed
- 2 tsp ground cumin
- 2 Tbsp olive oil
- 12 soft-taco-size flour tortillas
- 1 (8-oz) pkg shredded Monterey Jack cheese, divided
Instructions
- Preheat oven to 400°F. Pulse together salsa, cilantro, and sour cream in a food processor until smooth. Pour half of sauce into a 13- x 9-inch baking dish; reserve remaining sauce.
- Toss shrimp and corn kernels with cumin; season with salt and pepper, if desired. Cook shrimp mixture in hot oil 3 minutes, stirring frequently. (Shrimp will not be fully cooked).
- Divide shrimp mixture and 1½ cups cheese among tortillas; roll up. Place seam-sides-down over sauce in baking dish. Pour remaining sauce over filled tortillas. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (8-oz) container guacamole
- ½ (13-oz) pkg tortilla chips
Side Dish Instructions
- Serve guacamole with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
699
|
221
|
920
|
| Fat (g) | 29 | 13 | 42 |
| Sat. Fat (g) | 11 | 2 | 13 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 67 | 25 | 92 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 1892 | 233 | 2125 |
Kid-Friendly Meal Plan
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