Shrimp enchiladas in a creamy salsa verde sauce lightened with greek yogurt, crisp corn, kale and creamy queso fresco!
Today’s a big day. I have crossed enchilada’s off my blog bucket list.
I am slightly disappointed it took me over a year to show off one of my favorite ways to enjoy Mexican food. With all the possibilities, from fajitas, tamales, burritos, enchiladas or a meal made out of chips and salsa, there is no way to go wrong.
We have been going to a local restaurant in KC for nearly 20 years and for the first 1o of those years, I didn’t even need to glance at a menu, as I already knew what to order. A tender pork enchilada smothered in their homemade, hearty red enchilada sauce. That sauce. So addicting with its hint of paprika and cocoa. One enchilada was plenty as the other half of my meal was a XL portion of their perfectly crispy and salty chips doused in their creamy spinach dip.
True confession: I have packed up my meal upon arrival due to my fingers touching the bottom of the chip bowl one too many times.
Today’s shrimp enchiladas give my chips and salsa meal a run for their money. Shrimp is sautéed then mixed with sweet, crisp corn and tender kale, which is a perfect stand in for spinach. Queso fresco and greek yogurt create a velvety sauce that reminds me of the irresistible spinach dip that I love. And a spicy salsa verde smoothers the enchiladas, adding a layer of spice on top of the sweetness of the shrimp.
Now that I have my chips, salsa and enchiladas, all I need is a margarita to call this meal complete.
- 1 Tbsp olive oil
- 1 lb shrimp, peeled and devained
- ½ tsp salt
- ¼ tsp paprika
- ½ small onion, diced
- 2 cup chopped kale
- 1 cup corn
- 2 roasted hatch chiles, diced
- ½ cup non fat greek yogurt
- 2 cups queso fresco
- 1½ tsp cumin
- ½ tsp coriander
- t tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 2 cup salsa verde
- Cilantro, for garnish
- 8-10 corn tortillas (or flour)
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with non stick cooking spray.
- In a large saute pan over medium heat, add olive oil. Once heated, add shrimp and season with salt and paprika. Sauté until pink on one side (3-4 minutes) then flip and cook 30 seconds to 1 minute more. (You don't want to over cook the shrimp as they will cook a bit in the oven). Add to a mixing bowl.
- Add onion and sauté until soft, 5 minutes. Then add kale and cook until it starts to wilt, 2-3 minutes. Remove from pan and add to bowl with the shrimp.
- Add corn, hatch chiles, yogurt, 1 cup queso fresco, cumin, coriander, garlic powder, salt and pepper to mixing bowl. Mix well.
- Add ½ cup of the salsa verde to the bottom of the baking dish and spread it out with a spoon. Add the shrimp mixture to the center of each tortilla and roll them tightly, placing them next to each other in the dish. When done, top the enchiladas with the remaining salsa verde and 1 cup of queso fresco. Bake for 20 minutes, until the cheese is golden and melted on top.
- Sprinkle with cilantro and serve.
Craving more Mexican dishes?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!