The Weeknight Table

Produce
2 ears sweet corn, kernels removed
4 cloves garlic, minced
1 avocado, diced
1 bunch cilantro
1 lime, cut into wedges
4 radishes, thinly sliced
1 jalapeño, sliced (optional)

Seafood
1½ pounds large shrimp, peeled, deveined, and diced

Dairy
4 cups Monterey Jack cheese, shredded

Pantry
12 corn tortillas
3 tablespoons neutral oil
3 tablespoons tomato paste
3 cups chicken stock
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Preheat the oven to 375 degrees.

To make the sauce, heat the oil in a saucepan over medium heat. Add the tomato paste and cook, stirring constantly, until it darkens slightly and becomes fragrant, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds. Add the salt, black pepper, cumin, coriander, smoked paprika, oregano, and cayenne. Allow the spices to bloom briefly before slowly whisking in the chicken stock. Bring the sauce to a simmer and cook until slightly thickened.

In a large bowl, combine the diced shrimp, corn kernels, and 3 cups of the cheese. Add about 1 cup of the enchilada sauce and mix until everything is evenly coated.
Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish. Dip each tortilla into the enchilada sauce, then fill with the shrimp mixture and roll tightly. Arrange the enchiladas seam-side down in the baking dish.

Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake until the cheese is melted, bubbly, and lightly golden and the shrimp are cooked through, about 25 to 30 minutes.

Allow the enchiladas to rest for about 10 minutes before serving. Top with diced avocado, fresh cilantro, sliced radishes, jalapeños, and a generous squeeze of fresh lime juice.

That’s much closer to the way you’ve had me write recipes for the las