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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. | 3. 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. | 4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1/2		peeled sliced	-	-	-	-
green bell pepper	1/2		seeded sliced	11.9	2.7608	0.5117	0.1012
shrimp	1 1/4	1/4	shelled deveined cut	5.325	0.0682	1.0207	0.0758
corn	1	cup	thawed frozen	124.7	27.115	4.7415	1.9575
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
corn tortilla	8			-	-	-	-
tomatillo salsa	1	bottle		-	-	-	-
half	3	tablespoons		-	-	-	-
monterey jack cheese	1	cup	shredded reduced fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.