Serves: 4
Total Calories: 721
In a large, heavy skillet, heat the oil over medium-high heat. Add garlic and sauté for 2–3 minutes. Add shrimp, cilantro, salt, and pepper and cook 2–3 minutes, or until shrimp is opaque. Stir in the corn, tomatoes, onions, and wine, lower heat to medium, and reduce for 5–10 minutes. Add the cream and mayonnaise and simmer until desired consistency. Serve with warm fl our tortillas on the side and allow guests to create their own enchiladas, whether rolled or layered.
This Shrimp Enchilada recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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