Simply Delicious

Coastal Enchilada Bake

Time: 35 minutes

Yield: 4 servings

About

From coast-to-coast, everyone agrees that these are some great enchiladas! This Coastal Enchilada Bake fills the flavorful, zesty, salsa-infused tortillas with a mix of summery shrimp and corn for a perfect savory and sweet balance! Garden-fresh zucchini and melty cotija cheese complement the sharp Monterey Jack cheese on top! Find your beachside luxury with the Coastal Enchilada Bake!

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Ingredients

  • For the enchiladas:
  • 1 (15-ounce) jar mild green salsa
  • 2 cups fresh cilantro, including stems
  • 1/4 cup sour cream
  • 1 tablespoon olive oil
  • 2 small zucchinis, cut into 1/4-inch pieces
  • 1 pound shrimp, peeled, deveined, cut into 1/2-inch pieces
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • kosher salt, to taste
  • 2 cloves garlic, finely chopped
  • 1 cup fresh corn kernels or frozen corn kernels, thawed
  • 1/4 cup cotija cheese, grated
  • 8 small yellow corn tortillas
  • 2 ounces Monterey Jack cheese, coarsely grated
  • Optional toppings:
  • red onion, to taste, chopped
  • radishes, to taste, sliced
  • jalapeños, to taste, sliced
  • scallions, to taste, chopped

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -In a food processor, purée the salsa and the cilantro until smooth.

Step 3 -Add the sour cream to the salsa mixture and pulse to combine.

Step 4 -Spread 1 cup of the salsa mixture in a 7x11-inch baking dish.

Step 5 -Transfer the remaining salsa mixture to a medium bowl.

Step 6 -Heat the olive oil in a large skillet on medium-high heat.

Step 7 -Add the zucchinis to the oil and cook until crisp-tender, about 2 minutes.

Step 8 -Add the shrimp, the coriander, the chili powder, and the salt to the zucchinis and cook, while tossing, until the spices are fragrant, about 1 minute.

Step 9 -Add the garlic to the shrimp mixture and cook, while tossing, until fragrant, about 1 minute.

Step 10 -Transfer the shrimp mixture from the heat and toss it with the corn and the cotija cheese. The shrimp should not be fully cooked yet.

Step 11 -Wrap the tortillas in a double layer of damp paper towels and microwave until they are soft, about 1 minute. Be careful of the steam when transferring them from the microwave.

Step 12 -Working one tortilla at a time, dip them in the reserved salsa mixture, shaking off any excess.

Step 13 -Place the dipped tortillas on a cutting board.

Step 14 -Top each dipped tortilla with a heaping 1/4 cup of the shrimp mixture.

Step 15 -Roll up the tortillas and place them seam-side down in the prepared baking dish.

Step 16 -Once all of the tortillas are filled, rolled, and placed in the baking dish, spoon the remaining salsa mixture on top.

Step 17 -Sprinkle the tortillas with the Monterey Jack cheese.

Step 18 -Bake until the cheese starts to brown and the shrimp is cooked through, about 8-10 minutes.

Step 19 -Serve the enchiladas with the red onion, the radishes, the jalapeños, and the scallions.

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