This is a relatively low-sodium dish for something using salsa verde. And boy is it ever yummy. I may never eat chicken enchiladas again!! I used olive oil infused with lemon for a little extra flavor, but regular olive oil will work just fine too.
- 4 corn tortillas
- 1/2 pound shrimp, peeled and deveined
- 1 T olive oil
- ¼ C frozen corn
- 1/4 C ounces reduced-fat shredded Mexican cheese
- 1/2 C La Victoria green enchilada sauce
- 1 T sliced black olives
Heat oil in skillet over medium heat. Add shrimp and cook until pink, about 3 minutes. Remove from heat.
Warm tortillas directly on burner over medium heat for about 30 seconds, flipping occasionally with tongs until soft.
Spray glass baking dish with non-stick cooking spray. Put one tortilla in the baking dish and spoon 1/4 of the shrimp, 1 T corn and 1 ounce of cheese in the center. Pour 1 T of the enchilada sauce over the mixture. Roll the tortilla and place seam side down in the baking dish. Repeat with the other tortillas.
Sprinkle remaining cheese over the rolled tortillas and drizzle with remaining enchilada sauce. Garnish with black olives.
Microwave for about 3 minutes until cheese is melted.
- 2 Servings
- Calories: 375
- Sodium: 626 mg.