this photo may not do these delicious, healthy, low fat enchiladas justice, but they are darn good. i love mexican food and am always on the hunt for new recipes. i came across this one on the william sonoma website, which, by the way, has fantastic recipes. this recipe calls for tomatillos and bay shrimp. two ingredients that i don't cook with often, so i was excited to use. start by making the salsa - which can be stored in the fridge for up to 3 days - i love when recipes give you that sort of info. the salsa would be good on fish or chicken, too. once the salsa is made, take 2/3 of a cup and throw in some black beans, corn kernels and the shrimp. put the filling in corn tortillas, top with additional salsa and a sprinkle of monterey jack cheese. cover with foil and bake at 400 degrees for 15 minutes. finish with a bit more salsa, a dollop of fat free plain yogurt. yep, that's right, yogurt. i was surprised as well, but it was really good, some cilantro and an avocado slice. the original recipe can be found here. hey, cinco de mayo is wednesday, maybe you should make these...
