Shrimp Enchilada Bake
.
Yield
8 servingsPrep
15 minCook
25 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
peeled and cooked, tails removed and diced |
|
| 1 | cup |
corn
frozen and thawed |
|
| 8 | ounces |
green chili peppers, canned
2 cans, chopped (not drained) |
|
| 2 | cups |
green enchilada sauce
canned or green salsa, divided |
* |
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 15 | ounces |
refried beans
|
|
| 1 | cup |
cheese
low-fat and shredded, such as Mexican-style cheese blend, Monterey Jack or Cheddar |
|
| ½ | cup |
cilantro
freshly chopped |
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
peeled and cooked, tails removed and diced |
|
| 237 | ml |
corn
frozen and thawed |
|
| 231.2 | ml/g |
green chili peppers, canned
2 cans, chopped (not drained) |
|
| 473 | ml |
green enchilada sauce
canned or green salsa, divided |
* |
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 433.5 | ml/g |
refried beans
|
|
| 237 | ml |
cheese
low-fat and shredded, such as Mexican-style cheese blend, Monterey Jack or Cheddar |
|
| 118 | ml |
cilantro
freshly chopped |
|
| 1 | each |
limes
cut into wedges |
|
Directions
Preheat oven to 425°F.
Coat a 9-by-13-inch glass baking dish with cooking spray.
Mix together shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl.
Cover and microwave on High until heated through, about 2½ minutes.
Spread evenly ¼ 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.
