Best Shrimp, Zucchini and Corn Enchiladas

goodhousekeeping.com

Rupa Parikh Siegel

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1 15-oz jar mild green salsa

2 c. fresh cilantro (including stems)

¼ c. sour cream

1 Tbsp. olive oil

2 small zucchini (about 8 oz), cut into ¼-inch pieces

1 lb. peeled and deveined shrimp, cut into ½-inch pieces

1 tsp. ground coriander

½ tsp. chili powder

Kosher salt

2 cloves garlic, finely chopped

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

¼ 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

Directions at goodhousekeeping.com

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