Name: Shrimp Enchiladas with Chipotle Sauce
Prep time: 10 s
Cook time: 10 s
Total time: 20 s
Yield: 4
Cuisine: mexicano
Ingredients: 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1/4 cup diced onion; 1 chipotle chile in adobo sauce from a canseeds removed; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillondivided; 1/2 teaspoon cornstarch; 1 tablespoon extra virgin olive oil; 1/2 pound raw medium shrimptail removedpeeled and deveined; 4 whole wheat or white soft taco-size tortillas

Ingredients

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2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
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1/4 cup diced onion
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1 chipotle chile in adobo sauce from a can, seeds removed
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1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
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1/2 teaspoon cornstarch
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1 tablespoon extra virgin olive oil
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1/2 pound raw medium shrimp, tail removed, peeled and deveined
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4 whole wheat or white soft taco-size tortillas

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Make It

Step 1

Place evaporated milk, onion, chile, ½ teaspoon bouillon and cornstarch in a blender; cover. Blend until smooth.

Step 2

Heat oil in a large, nonstick skillet over medium heat. Add shrimp and season with remaining ½ teaspoon of bouillon. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from skillet.

Step 3

Add chipotle mixture to the skillet; cook, stirring frequently, for about 2 minutes or until slightly thickened.

Step 4

Heat tortillas in a skillet or microwave. Divide shrimp evenly among tortillas. Fold and serve topped with sauce. Garnish with chopped parsley, if desired.