Shrimp Enchiladas With Zucchini and Corn

• porties: 4 servings
• totale tijd: 35 minutes

Ingrediënten

1 15-oz jar mild green salsa

2 c. fresh cilantro (including stems)

1/4 c. sour cream

1 tbsp. olive oil

2 small zucchini (about 8 oz), cut into 1/4-inch pieces

1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces

1 tsp. ground coriander

1/2 tsp. chili powder

Kosher salt

2 cloves garlic, finely chopped

1 c. fresh corn kernels (or frozen corn kernels, thawed)

1/4 c. grated cotija cheese

8 small yellow corn tortillas

2 oz. Monterey Jack cheese, coarsely grated

Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

Instructies

Heat oven to 450°F. In a food processor, puree salsa and cilantro until smooth. Add sour cream and pulse to combine. Spread 1 cup mixture in 7- by 11-inch baking dish. Transfer remaining mixture to medium bowl.

Heat oil in large skillet on medium-high. Add zucchini and cook 2 minutes. Add shrimp, then season with coriander, chili powder and 1/2 teaspoon salt and cook, tossing, 1 minute. Add garlic and cook, tossing, 1 minute. Remove from heat and toss with corn and cotija (shrimp shouldn’t be fully cooked).

Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Working with 1 tortilla at a time, dip in reserved salsa mixture, shaking off any excess. Place on cutting board, top with heaping 1/4 cup filling, roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and filling.

Spoon any remaining salsa mixture on top. Sprinkle with Monterey Jack and bake until cheese begins to brown, 8 to 10 minutes. Serve topped with onion, cilantro, radishes and jalapeño.