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Skillet Enchiladas with Shrimp
and zucchini

Active: 30 min Total: 30 min
Green enchilada sauce complements the flavors of shrimp and zucchini in this super fast one-pan Tex-Mex meal.
Smarts: We’ve included our go-to recipe for green enchilada sauce that is both paleo-friendly and gluten-free. If you can find a store-bought enchilada sauce that meets your dietary needs, feel free to use that.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Skillet Enchiladas with Shrimp:
  • Shrimp, peeled and deveined - 1 lb (use smaller shrimp if available)
  • Tortillas, taco-sized gluten-free corn - 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 (ingredients listed separately) - 1 1/2 cups
  • Sour cream - for serving
Green Enchilada Sauce:
  • Onions, medium - 1/2 , chopped
  • Garlic - 2 cloves , chopped
  • Tomatillos - 8 oz , peeled and chopped
  • Green chilies, diced (7 oz / 198 g) - 1 can , drained and rinsed (use mild, medium, or hot)
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Stock, any type - 3/4 cup

Prep

  1. Shrimp - Defrost shrimp.
  2. Tortillas / Cheese (if not pre-shredded) / Zucchini / Onions / Garlic (for enchiladas and sauce) / Tomatillos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make enchilada sauce - Drain and rinse green chilies. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions and saute for 3 minutes. Add garlic (portion for sauce), tomatillos, and green chilies and saute for 3 minutes. Add cumin (portion for sauce) and oregano and saute for 1 minute. Pour stock over top and simmer sauce for 5 minutes to let the flavors come together. Blend with an immersion blender or standing blender. Season with some salt. (Can be done up to 5 days ahead)
  4. Corn / Limes - Defrost corn. Slice limes into wedges.

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Make

  1. Turn on the oven’s broiler.
  2. Heat a large oven-safe skillet with oil (portion for enchiladas) 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.)
  3. To zucchini, add garlic (portion for enchiladas), cumin (portion for enchiladas), and some salt and saute until fragrant ~1 minute more.
  4. 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.
  5. Pour sauce and corn into the pan and stir to combine.
  6. When sauce begins to simmer, gently fold in tortillas. Top enchiladas with cheese.
  7. 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.)
  8. Let enchiladas cool slightly and then serve with sour cream on top and lime wedges for squeezing over top. Enjoy!

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