Shrimp Enchiladas Verde

Shrimp Enchiladas Verde

Shrimp Enchiladas Verde
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.
Makes 8 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy

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, Monterey Jack or Cheddar

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Directions

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 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 INFORMATION: Per serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.

Nutrition bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).

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.

Submitted by Kellie