Monday, March 9, 2015

Quick Shrimp Enchilada Bake

I found this at This was easy and yummy! My kind of cooking! The guys both loved this as well, so win - win in my book. Here's the recipe:

1 lb peeled, cooked shrimp with tails removed
1 cup frozen corn, thawed
1 7 oz can green chiles, undrained
1 12 oz can green enchilada sauce + enough Salsa to make two cups
12 corn tortillas
1 15 oz fat free refried beans
1 cup reduced fat shredded cheese
1/2 cup chopped fresh cilantro
1 lime cut into wedges, optional

Preheat oven to 425 degrees. Spray a 9x13 glass baking dish with nonstick cooking spray.
In a medium, microwave safe bowl combine shrimp, corn, chiles and 1/2 cup enchilada sauce. Cover and microwave on high heat for about 2 1/2 minutes or until heated through. Meanwhile smear 1/4 cup enchilada sauce in bottom of baking dish.
Top with six of the tortillas, they will be overlapping. Spread refried beans over the tortillas.
By now your shrimp mixture should be heated through, pour over the refried beans. Top with the remaining six tortillas.
Pour the remaining sauce over the tortillas. Cover dish with foil. Bake for about 20 minutes or until it begins to bubble on the sides.
Remove foil, sprinkle with the cheese, return to oven and bake until the cheese is melted, about five more minutes. Top with cilantro.
Serve with lime wedges and enjoy!

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