Shrimp Enchiladas with Sweet Corn Sauce

Name: Shrimp Enchiladas with Sweet Corn Sauce
Prep time: 35 min
Yield: 4
Ingredients: 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce; 1 can (4.5 oz) Old El Paso® chopped green chiles; 1 tablespoon granulated sugar; 1/4 cup lightly packed fresh cilantro sprigs; 3/4 cup milk; 1 tablespoon CRISCO® Light Olive Oil; 1 teaspoon lime juice; 12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined; 1/2 teaspoon ground cumin; 1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag); 1/4 cup diced red bell pepper; 1 jalapeño chile, seeded, diced; 2 cups shredded Mexican cheese blend (8 oz); 8 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package); Finely chopped red cabbage, if desired; Finely chopped green onions, if desired

Shrimp Enchiladas with Sweet Corn Sauce was pinched from <a href="http://www.pillsbury.com/recipes/shrimp-enchiladas-with-sweet-corn-sauce/1453d9e4-469e-4ae3-9146-ee7121ad1882" target="_blank">www.pillsbury.com.</a>

"Blending a few simple ingredients makes an out-of-this-world sauce for seafood enchiladas. Servings # 4..."

INGREDIENTS

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1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce

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1 can (4.5 oz) Old El Paso® chopped green chiles

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1 tablespoon granulated sugar

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1/4 cup lightly packed fresh cilantro sprigs

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3/4 cup milk

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1 tablespoon CRISCO® Light Olive Oil

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1 teaspoon lime juice

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12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined

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1/2 teaspoon ground cumin

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1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag)

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1/4 cup diced red bell pepper

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1 jalapeño chile, seeded, diced

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2 cups shredded Mexican cheese blend (8 oz)

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8 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)

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Finely chopped red cabbage, if desired

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Finely chopped green onions, if desired

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