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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 Shawn


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


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!


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*
Fat 88g135%
Saturated Fat 42g263%
Cholesterol 431mg144%
Sodium 3480mg151%
Potassium 667mg19%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 9g10%
Protein 72g144%
Vitamin A 1600IU32%
Vitamin C 21.9mg27%
Calcium 863mg86%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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