Summer Shrimp Enchiladas

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -In a food processor, add the salsa and 2 cups of the cilantro and purée until smooth.

Step 3 -Add the sour cream to the salsa mixture and pulse to combine.

Step 4 -In the bottom of a 7x11-inch baking dish, evenly spread 1 cup of the salsa mixture.

Step 5 -Transfer the remaining salsa mixture to a medium bowl and set it aside.

Step 6 -In a large skillet over medium-high heat, add the olive oil.

Step 7 -Add the zucchini pieces to the hot oil and cook, while stirring occasionally, until they just start to soften, about 2 minutes.

Step 8 -Add the shrimp, the coriander, the chili powder, and the salt and cook, while tossing, until just fragrant, about 1 minute.

Step 9 -Add the garlic to the shrimp mixture and cook, while tossing, until fragrant, about 1 minute.

Step 10 -Transfer the shrimp mixture from the heat.

Step 11 -Add the corn kernels and the cotija cheese to the shrimp mixture and toss to combine.

Step 12 -Wrap the tortillas in a double layer of damp paper towels and microwave on high until soft, about 1 minute.

Step 13 -Working with 1 of the tortillas at a time, dip the tortilla in the reserved salsa mixture, shaking off any excess.

Step 14 -Place the dipped tortilla on a cutting board.

Step 15 -Top the dipped tortilla with 1/4 cup of the shrimp mixture.

Step 16 -Roll the tortilla up and place it, seam-side down, in the prepared baking dish.

Step 17 -Repeat the dipping, filling, and rolling steps with the remaining tortillas and the remaining shrimp mixture.

Step 18 -Drizzle any of the remaining salsa mixture over top of the enchiladas in the baking dish.

Step 19 -Sprinkle the Monterey Jack cheese evenly over the enchiladas.

Step 20 -Bake until the cheese begins to brown and the shrimp reaches an internal temperature of 145 degrees F, about 8-10 minutes.

Step 21 -Top with the red onions, the remaining cilantro, the radishes, and the jalapeños.

Step 22 -Serve.