Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema
— my life in the kitchen.

November 8, 2010

Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema

Enchiladas are one of those things I never order at a Mexican restaurant. I always want fish tacos or some special of the day - but I do love to make them at home and these are pretty simple to throw together.

Overall these enchiladas are a pretty healthy meal if you use light sour cream and are light handed on the cheese. I opted to use real Mexican sour cream (crema) and I was a little generous with the cheese... but how often do you make homemade enchiladas? Go all out.

If you are looking for a spicier dish try the homemade Verde Salsa from a Mexican grocery store. My verde salsa was HOT. To counteract the heat I served a salad dressed with Hot Pepper Jelly vinaigrette (jelly, lime juice, coriander, olive oil) and it was the perfect sweetness with the hot enchiladas.

Shrimp, Sweet Potato and Corn Enchiladas with Verde Crema


  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon coarse kosher salt
  • 1 3/4 pounds sweet potatoes (about 3-4 small or 2 large), peeled, cut into 1/4-inch cubes
  • 1 1/2 cups white onion, diced (1 medium onion)
  • 1 1/2cups frozen corn, thawed
  • 1 large garlic clove, minced
  • 5 tablespoons vegetable oil, divided
  • 2 cups coarsely chopped fresh cilantro
  • 1 pound raw peeled deveined shrimp, coarsely chopped
  • 2 cups purchased salsa verde or mild tomatillo salsa
  • 1/2 cup Mexican crema or sour cream
  • 12 flour tortillas
  • 8 ounces Monterrey jack cheese(about 2 cups)


Preheat oven to 400°F.

Combine the spices (first 5 ingredients) in small bowl and set aside.

Toss sweet potatoes with 1/2 of the spice mixture & 2 tablespoons vegetable oil; toss to coat. Transfer to prepared baking sheet. Roast sweet potatoes until soft and browned in spots, turning occasionally, 20 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.

In a skillet over medium heat add 2 tablespoons oil. Add onion, corn and the remaining 1/2 of the spice mixture. Cook until onions and corn are caramelized about 8 minutes. Add the garlic and shrimp and cook for an additional 2-3 minutes until shrimp are beginning to turn pink. Remove from heat. NOTE: Do not cook the shrimp completely as they will be overcooked once in the oven.

In a large bowl combine shrimp & corn mixture with the sweet potatoes. Add in ½ cup chopped cilantro and toss to combine all ingredients. Season filling to taste with salt and pepper.

Lower the oven to 375°F.

Spray a 15 x 10 x 2-inch glass baking dish with non-stick cooking spay or vegetable oil. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Spoon 1/4 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

Mix salsa and crema and 1/2 cup cilantro. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 -6 servings.


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