2 Tablespoons olive oil

1/2 medium-size red onion, peeled and thinly sliced

1/2 medium size green bell pepper, seeded and thinly sliced

1 1/4 pounds medium shrimp, shelled, deveined and cut in half crossways

1 Cup frozen corn, thawed

1 teaspoon chili powder

1/2 ground cumin

8 large corn tortillas

1 bottle (16 oz) tomatillo salsa

3 tablespoon soy milk

1 Cup Galaxy Foods® Vegan Mozzarella Cheese Block, shredded


Step 1: Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.

Step 2: Heat oven to 375° . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

Step 3: Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.

Step 4: Mix remaining salsa and soy milk. Spoon over enchiladas. Sprinkle with cheese. Bake at 375°, uncovered, for 15 minutes or until bubbly

Makes 8 enchiladas.