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Three Cheesed Shrimp Chiladas Topped w/ Corn Chum

Made some enchiladas the other night that had great flavor but could use an extra tweak by adding a light layer of cream sauce on bottom of the dish. Some of our cheeses aren’t readily available in your area, so I noted what they are similar to.
Course Main Course
Style American, Texan
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 1354kcal
Author txbut

Ingredients

Chilada Parts

  • 10 oz queso fresco ( crumbled)
  • 10 oz oaxaca (grated and halved. Similar to mozzarella. Melts a little different it’s not stringy.)
  • ½ cup asadero (grated. Similar to parmigiano.)
  • 1 pound shrimp (peeled deveined )
  • 5 tsp garlic (='s 5 sliced fresh cloves)
  • 2 oz poblano (='s one pepper)
  • 1 tbsp Cottonmouth
  • ½ lb bacon (='s 1/2 pack or 5-6 pieces thin/cheap )
  • 12 oz tortillas (='s one bag)
  • 2 tbsp butter
  • 1 tbs olive oil
  • 1/4 tsp salt (to taste)

Corn Chum

  • 1.5 cup corn (='s 3 ears)
  • 2 oz red onion (diced or sliced, purple onion)
  • 2 tsp garlic (='s 2 sliced fresh cloves)
  • 1 tbsp butter
  • 2 tbsp mayonnaise

Instructions

Chilada and Corn Chum Construction

  • Get oven to 350, start your charcoal grill, and a pan big enough to house your shrimp to medium heat.
  • Assuming you got the cheeses grated and crumbled. Put all of them except half of the oaxaca in a large bowl. Save half the oaxaca for sprinkling over enchiladas.
  • On a foil layered cookie sheet lay out the bacon. If you have a grate put that on cookie sheet then bacon on top of grate.
  • Put bacon in oven and set timer for 30 minutes.
  • Drop 2 tbsp butter and garlic slices in pan and cook until brown.
  • Pull from heat and let cool.
  • Pour a little olive oil on the corn and sprinkle Cottonmouth on them. Place them on cool side of grill.
  • Pour a little olive oil on shrimp and sprinkle some Cottonmouth.
  • Grilling the shrimp we’re doing a hot sear and pull. They won't be cooked, just trying to get a fire kiss grilled flavor. So put them over hot part of grill and sear for about 1 minute per side and pull them.
  • Spin the corn if they need to be spinded.
  • Chop your shrimp into pieces. Mine were chopped irregular from ¼ to ½ inch.
  • Toss the chopped shrimp in the cooled garlic butter pan we did earlier.
  • Once the shrimps coated and cooled, dump them in the cheese bowl. Clean the pan we need it again.
  • What’s the bacon doing?
  • Cut your poblano top and bottom tip off. Slice long ways down skinnier side so you have 2 pieces about 3x3”. Scrape, cut, or remove seed and veins.
  • Cut 2 hamburger like slices of your purple onion about ¼ inch thick.
  • Bring your salt, poblano and onion pieces out to grill and put them on it. Dash with salt.
  • Your corn should be cooking pretty good so start spinning to get grill flavor all over. Flip poblanos and onion until grilled to your perfection. Finish out these 3 things and we’re done with the grill.
  • Cut your grilled poblano into ¼ inch squares or smaller. Drop in cheese bowl. You won’t really taste the poblano but will feel the slight heat. Nothing painful.
  • Hoping the bacon is done, chop or crumble them into ¼ to ½ inch pieces. Drop it in the cheese bowl. Leave oven at 350.
  • Mix everything up in the cheese bowl well until you have enchilada guts. 😂
  • Spray no stick, butter, or put a thin layer of sauce on bottom of Pyrex. This makes quite a bit so you may need 2 Pyrexes. Mine made 15 (I think) about 2” round and took 2 Pyrexes.
  • Take a tortilla in hand and place about ½ cup of the enchilada guts in it.
  • Push end to end and roll. Like a cigar.
  • Place seam side down in Pyrex.
  • Do # 23 thru 25 until you’ve run out of the mix.
  • Cover enchiladas with remaining grated oaxaca cheese.
  • Cover finished Pyrexes with aluminum foil and put in 350 degree oven.
  • Cook for 45 minutes.
  • Pull foil and bake for additional 15 minutes.
  • Turn off oven a put cooked enchiladas in safe spot to cool.
  • Heat pan to medium heat.
  • On a plate cut corn kernels of your 3 ears of corn.
  • Cut up your grilled onion and throw on corn.
  • Put 1 tbsp butter and garlic in pan and push around until brown.
  • When browned pour over plate of corn.
  • Taste for salt, dash if needed.
  • Mix the 2 tbsp of mayonnaise with the corn. You can add more mayonnaise if you want. I find less is better. Something weird happens with the corn chum when less mayonnaise is added. I don’t know what the hell it is but it’s nice.
  • Also, if you read this before pulling the trigger a grilled cut up pepper makes the corn chum extra jazz hands.
  • Plate your plates and get after it!

Notes

If you don’t have means to grill, then pans and ovens work. All the grill did was add a flavor. Nice, but not a have too. 😉

© Texas Butter®

➕ Nutrition
Nutrition Facts
Three Cheesed Shrimp Chiladas Topped w/ Corn Chum
Amount Per Serving (355 g)
Calories 1354 Calories from Fat 792
% Daily Value*
Total Fat 88g 135%
Saturated Fat 42g 210%
Cholesterol 431mg 144%
Sodium 3480mg 145%
Potassium 667mg 19%
Total Carbohydrates 66g 22%
Dietary Fiber 4g 16%
Sugars 9g
Protein 72g 144%
Vitamin A 32%
Vitamin C 26.5%
Calcium 86.3%
Iron 35.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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