Shrimp Enchiladas Verde


1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced 2. 1 cup frozen corn, thawed 3. 2 (4 ounce) cans chopped green chiles, undrained 4. 2 cups canned green enchilada sauce or green salsa, divided 5. 12 corn tortillas 6. 1 (15 ounce) can nonfat refried beans 7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar 8. 1/2 cup chopped fresh cilantro 9. 1 lime, cut into wedges

Cooking Directions

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.

Nutrition Info Per Serving

Calories: 334 kcal Carbohydrates: 37 g Dietary Fiber: 6 g Fat: 8 g Protein: 27 g Sugars: 2 g

Yield: 8 servings

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Contributed by: Edit

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