Summer Shrimp Enchiladas | Cooking Professionally

Ingredients

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