Shrimp Enchiladas Verde

By dhoffmanlatter

Ingredients

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

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425 degree 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 3 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 3 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.