Splash of olive oil
1 medium red onion, thinly sliced
1 medium green bell pepper, cut into strips
1 1/4 pound raw shrimp, shelled, deveined and cut in half cross ways
1 can of corn, drained
1 teaspoon chili powder
1/2 teaspoon cumin
8-12 corn tortillas (I ended up using 11)
1 bottle tomatillo green salsa
3 tablespoons half and half or milk
1 cup shredded reduced-fat Monterrey Jack cheese (optional, skip for a lighter version)
Heat oil in a large wok or skillet, add onions and bell peppers and cook 3 minutes.
Add shrimp and cook another 3-5 minutes.
Stir in corn, 1/4 cup of water chili powder and cumin.
Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Wrap 4-5 tortillas in a moist paper towel and microwave 30 seconds to soften them up.
Brush one side of each tortilla with green salsa and spoon a clump of shrimp mixture on each.
Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and shrimp mixture.
Top mixture with any extra filling, then with cheese and bake for 20 minutes, uncovered, until bubbling.
Bake and enjoy!