Easy Shrimp Enchilada Bake | Recipe Saver

Ingredients

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