Subj : BH&G 2281
To   : ALL
From : DAVE DRUM
Date : Fri Apr 02 2021 15:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomatillo Shrimp Enchiladas
 Categories: Seafood, Vegetables, Chilies, Cheese, Dairy
      Yield: 8 Servings
 
      2 tb Olive oil
    1/2 md Red onion; peeled, thin
           - sliced
    1/2 md Bell pepper; seeded, thin
           - sliced
  1 1/4 lb Md shrimp; shelled, deveined
           - halved crossways
      1 c  Frozen corn; thawed
      1 ts Chilli spice mix
    1/2 ts Ground cumin
      8    Corn tortillas
     16 oz Bottle tomatillo salsa
      3 tb Half-and-half
      1 c  Shredded Monterey Jack
 
  Heat oil in a large nonstick skillet over medium-high
  heat. Add onion and pepper; cook 3 minutes, stirring
  occasionally. Add shrimp; cook an additional 3 minutes,
  until shrimp is opaque. Stir in corn, 1/4 cup water, chili
  powder and cumin. Heat through.
  
  Heat oven to 375ºF/190ºC.
  
  Coat a 13" x 9" x 2" baking dish with nonstick cooking
  spray.
  
  Wrap four tortillas in damp paper towels. Microwave 30
  seconds. Brush one side of each tortilla with salsa. Spoon
  1/2 cup shrimp mixture on each. Roll up and place
  seam-side down in prepared dish. Repeat with remaining
  tortillas and filling. Top with any extra filling.
  
  Mix remaining salsa with half-and-half. Spoon over
  enchiladas. Sprinkle with cheese. Bake at 375ºF/190ºC,
  uncovered, for 15 minutes or until bubbly.
  
  Family Circle | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A moose on the road is a Newfie stop sign.
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