Preheat oven to 375 degrees. Microwave frozen street corn according to pkg. directions. Transfer corn to a medium bowl and set aside.
There is no filling and rolling with these enchiladas. Savor all of the Mexican flavors you love in this layered skillet dish.
Servings and Ingredients
|1 (9.5-oz.) pkg. frozen street corn southwestern style|
|1 lbs. Fish Market natural wild EZ peel & deveined raw gulf shrimp (21 to 30 ct.) count, peeled|
|½ c. chopped white onion|
|1 tbsp. ground ancho chile powder|
|¼ tsp. Hy-Vee salt|
|2 tbsp. Hy-Vee vegetable oil|
|1 (15-oz.) can Hy-Vee no salt added black beans, drained and rinsed|
|2 ¼ c. green chile enchilada sauce|
|1 (8-oz.) pkg. Hy-Vee shredded pepper Jack cheese|
|8 (5- to 6-in.) yellow corn tortillas|
|Desired garnishes, such as Hy-Vee sour cream, chopped cilantro and/or sliced avocado Lime wedges, for serving|
Things To Grab
- 2 medium bowls
- Paper towels
- 10-in. cast-iron skillet
Pat shrimp dry; transfer to another medium bowl. Add onion, ancho chile powder and salt; toss to coat.
Heat oil in a 10-in. cast iron skillet over medium heat. Add shrimp mixture. Cook for 4 to 5 minutes or until shrimp reach 145 degrees, stirring occasionally. Remove shrimp mixture from skillet and set aside.
Meanwhile, add black beans to corn in bowl; stir to combine. Set aside.
To assemble, pour 3/4 cup enchilada sauce into same skillet. Layer with half of the corn mixture, 3/4 cup cheese, half of shrimp mixture and 4 tortillas. Repeat layers with enchilada sauce, corn mixture, cheese, shrimp mixture and tortillas. Top with remaining enchilada sauce and cheese.
Bake, uncovered, for 15 to 20 minutes or until heated through. Garnish with sour cream, cilantro and/or avocado, if desired. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 110mg
- Sodium: 940mg
- Total Carbohydrates: 31g
- Protein: 23g