Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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, Monterrey Jack or Cheddar

  • ½

    cup chopped fresh cilantro

  • 1

    lime, cut into wedges

Directions

Preheat oven to 425 degrees. Coat a 9 x 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, about 2 1/2 minutes. 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. 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.


Nutrition

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