Shrimp Enchiladas Verde
Category: TexMex
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Serves/Makes: 8
Ready in: 30-60 minutes
- 1 pound peeled cooked shrimp (21-25 per pound, thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 cans (4 ounce size) chopped green chiles, undrained
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 can (15 ounce size) 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
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 half of the tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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