Shrimp Enchiladas Verde

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INGREDIENTS


1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

 

 

DIRECTIONS


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


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


Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 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.


Bake the enchiladas until they begin 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.

 

Active Time:  20 Minutes
Total Time:  45 Minutes
Yield:  8 Servings

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