Coastal Enchilada Bake | Command Cooking

Ingredients

• ***For the enchiladas:***
• 1 (15-ounce) jar mild green salsa
• 2 cups fresh cilantro, including stems
• 1/4 cup sour cream
• 1 tablespoon olive oil
• 2 small zucchinis, cut into 1/4-inch pieces
• 1 pound shrimp, peeled, deveined, cut into 1/2-inch pieces
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• kosher salt, to taste
• 2 cloves garlic, finely chopped
• 1 cup fresh corn kernels or frozen corn kernels, thawed
• 1/4 cup cotija cheese, grated
• 8 small yellow corn tortillas
• 2 ounces Monterey Jack cheese, coarsely grated
• ***Optional toppings:***
• red onion, to taste, chopped
• radishes, to taste, sliced
• jalapeños, to taste, sliced
• scallions, to taste, chopped