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12 oz. Shrimp, cleaned & de-veined 2 oz. Cream Cheese
3 Tbsp. Taco Seasoning
1 Tbsp. Clarified Butter (Regular butter works too, if you don’t have clarified)
1 Tsp. Lime Zest
1/2 Cup frozen Corn
1 cup Cup Monterey Jack Cheese, Shredded
10 corn tortillas
1 Bottle Trader Joe’s Enchilada Sauce
Non-stick cooking stray
Preheat Oven to 375
On medium heat place butter, cream cheese and seasoning in pan. Add shrimp and coat completely. Lower heat to medium low and add corn, zest and 1/2 cup cheese. Turn off heat.
Heat tortillas in microwave for 30 seconds to make pliable.
Remove and set aside.
Spray a baking dish with non-stick cooking spray that is 8×10 or 2 Quart capacity but fairly shallow.
Wish a serving spoon, a dollop on a tortilla shrimp mixture and sprinkle a little cheese and roll up like a little rug and stack along the edge of the dish and continue until you have 10. (See images)
Once assembled, pour sauce and sprinkle with remaining cheese and bake for 10-15 minutes.
Serve with salad; rice & beans.