Shrimp Enchiladas

(from BearNakedBaker’s recipe box)

I use flour tortilla’s …any fun flavor. I individually stuff and roll flour tortillas …. easy and serves better.

Source: BNB

Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Dinner

Ingredients

  • 1 pound peeled cooked shrimp, tails removed, diced or split in HALF
  • 1 cup fresh corn
  • 2 4-ounce cans chopped green chilies, (not drained)
  • 2 cups Salsa Verde, divided
  • 12 corn tortillas (FLOUR)
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, Monterey Jack
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Directions

  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

  2. Combine shrimp, corn, chilies and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.

  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

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