Enchiladas - Shrimp 'Verde'

By Kwasome

Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.

Make Ahead Tip
Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Amount Per Serving for 2,000 Daily Intake:
Calories € 334.00€
Calories From Fat (22%) 73.32
% Daily Value
Total Fat 8.00g € 12%€
Carbohydrates 37.00g € 12%€
Dietary Fiber 6.00g € 24%€
Net Carbohydrates 31.00g €
Protein 27.00g € 54%€

Ingredients

• 1 lb 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, undrained
• 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

Details

Servings 8

Preparation

Step 1

1.) Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2.) 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.
3.) 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.
4.) 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.