---
title: Southwest Shrimp, Corn & Zucchini Flautas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/southwest-shrimp-corn-and-zucchini-flautas-68ed06784a4d7386a892ac86
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Milk
  - Wheat
  - Soy
tags:
  - Easy Prep
  - Southwest
rating: 4.0
rating_count: 6
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers enjoyed the good flavor profile of these Southwest-style flautas.
  - theme: Portions
    text: Some found the portion size a bit small for their appetite.
image: "https://images.recipes.furrysalamander.com/Taco%20Recipes/southwest-shrimp-corn-zucchini-flautas.avif"
---
Preheat oven to 425 F. Line a #baking sheet{} with #aluminum foil{} and brush with @cooking oil{1%tbsp}. Wash and dry all produce.

Heat a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @zucchini{1%unit} and a @salt{1%pinch}; cook, stirring occasionally, until lightly browned and softened ~{3%minutes}. Add @corn{1%unit}, @scallions{1%unit} (whites only), @shrimp{1%unit}, @Monterey Jack cheese{1%unit}, and @Southwest spice blend{1%unit}; cook, stirring occasionally, until golden brown and lightly charred in spots ~{2%minutes}. Cover pan if corn starts to pop.

Meanwhile, drizzle @flour tortillas{1%unit} with olive oil; brush or rub to completely coat on both sides.

Roll filling into tortillas to form flautas, seam side down. Bake flautas on top rack until golden brown and crispy ~{8%minutes}.

Place remaining @mild red enchilada sauce{1%unit} in a #small bowl{}. Microwave until warmed through ~{45%seconds}.

Divide flautas between plates. Drizzle with @queso blanco{1%unit} and as much remaining mild red enchilada sauce as you like. Season with @black pepper{1%pinch}, sprinkle with remaining scallions (greens only), and serve.