Shrimp Enchiladas With Zucchini and Corn

Name: Shrimp Enchiladas With Zucchini and Corn
Ingredients: 1 15-oz jar mild green salsa; 2 c. fresh cilantro (including stems); 1/4 c. sour cream; 1 tbsp. olive oil; 2 small zucchini (about 8 oz), cut into 1/4-inch pieces; 1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces; 1 tsp. ground coriander; 1/2 tsp. chili powder; Kosher salt; 2 cloves garlic, finely chopped; 1 c. fresh corn kernels (or frozen corn kernels, thawed); 1/4 c. grated cotija cheese; 8 small yellow corn tortillas; 2 oz. Monterey Jack cheese, coarsely grated; Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

"So cheesy!..."

INGREDIENTS

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1 15-oz jar mild green salsa

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2 c. fresh cilantro (including stems)

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1/4 c. sour cream

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1 tbsp. olive oil

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2 small zucchini (about 8 oz), cut into 1/4-inch pieces

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1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces

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1 tsp. ground coriander

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1/2 tsp. chili powder

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Kosher salt

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2 cloves garlic, finely chopped

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1 c. fresh corn kernels (or frozen corn kernels, thawed)

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1/4 c. grated cotija cheese

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8 small yellow corn tortillas

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2 oz. Monterey Jack cheese, coarsely grated

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Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

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