Skillet Enchiladas with Shrimp
and zucchini
Ingredients
- Shrimp, peeled and deveined - 1 lb (use smaller shrimp if available)
- Tortillas, taco-sized corn or flour - 8, chopped
- Cheese, Monterey Jack - 4 oz, shredded (look for pre-shredded; sub white cheddar)
- Zucchini - 12 oz, diced
- Garlic - 3 cloves, chopped
- Corn, frozen or canned - 1 cup
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green enchilada sauce, store-bought - 1 1/2 cups
- Sour cream - for serving
Nutrition Facts
Prep
- Shrimp - Defrost shrimp.
- Tortillas / Cheese (if not pre-shredded) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn / Limes - Defrost corn. Slice limes into wedges.
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Make
- Turn on the oven’s broiler.
- Heat a large oven-safe skillet with oil over medium-high heat. Add zucchini and saute until very tender and reduced in size, 7 to 8 minutes. (Note: If the pan starts to look dry while the zucchini is cooking, add some water as needed.)
- To zucchini, add garlic, cumin, and some salt and saute until fragrant ~1 minute more.
- Move zucchini off to one side of the pan and add shrimp to the other side. Cook shrimp on one side for ~2 minutes to get it started cooking. Stir everything together and continue cooking until shrimp are nearly cooked through, ~2 minutes more.
- Pour sauce and corn into the pan and stir to combine.
- When sauce begins to simmer, gently fold in tortillas. Top enchiladas with cheese.
- Transfer pan to broiler and broil until cheese is melted, 4 to 5 minutes. (Be careful when removing the pan - the handle will be very hot.)
- Let enchiladas cool slightly and then serve with sour cream on top and lime wedges for squeezing over top. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Restaurant quality good. Sometimes I can't believe I made these recipes. Perfect balance of sweet/sour hot/mild. Shrimp is the base flavor so if you don't like shrimp I would say move on. I think I'm going to take the cooking course.
76 reviews
This was my 1st CookSmarts meal, and I loved it. My husband and I cooked it exactly like the recipe, and we both thought it was delicious, very creamy. It's unlike anything we usually cook, and I like how it incorporated healthy veggies and that it was simple and fairly quick to make.
Loved it. I would have actually added more zucchini and tortillas, and less shrimp. But flavor was great. Time consuming part was peeling the tomatillos.
Yum! Fast and easy and comforting. I was short on zucchini, would want to make sure to add plenty next time so the meal doesn't feel too heavy.
Yum! We made our own red sauce and added leftover brown rice to get rid of it! I love this recipe- super easy, delicious, and I usually have most of this on hand already!!