Sometimes it takes me a while to reconcile my saved recipes with the pictures I took when trying them, so I’m not positive these go together, but I’m pretty sure. I was intrigued with the idea of Shrimp Enchiladas and they turned out well. And we’ve used the Green Enchilada Sauce since then as well, so it’s definitely a keeper.

Quick Shrimp Enchiladas – Basically combine shrimp, corn, refried beans, Mexican cheese and some green enchilada sauce; roll up in tortillas (either corn or flour, but we prefer flour), top with more sauce and cheese and bake until heated through.

Green Enchilada Sauce

A year ago, I also tried a shrimp enchilada recipe, or at least I wanted to. So, when I feel like doing this again in the future, here’s another option.

Black Bean Salsa

10 oz fresh tomatillos, husked
4 green onions, sliced
3 garlic cloves, pressed
4 oz can diced green chiles
1 jalapeno chile, halved, seeded, and minced
1/2 cup chopped cilantro (or parsley)
1/4 cup cooked black beans
1/4 cup cooked corn kernels

Combine everything but beans and corn in food processor and coarsely chop. Stir in beans and corn. Refrigerate for up to three days.

Shrimp Enchiladas

2/3 cup Black Bean Salsa
12 oz cooked bay shrimp
1 tablespoon lemon zest
12 teaspoon ground pepper
12 8″ corn tortillas
3/4 cup grated Monterey Jack cheese

Combine salsa, shrimp, lemon zest and pepper. Heat the tortillas for about 20 seconds per side in a dry large frying pan (iron works great). Divide the shrimp mixture among the tortillas and roll up. Place in a greased baking pan and sprinkle with the cheese. Cover with foil and bake at 400 degrees for 15 minutes. Remove foil and bake an addition 7-10 minutes. Garnish with remaining salsa, plain non-fat yogurt and cilantro sprigs if desired. Serves 6.