Shrimp Enchilada Bake
Submitted by barbequeguy
Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
46 minAll the flavor of enchiladas without the fuss of rolling each one individually.
This casserole layers corn tortillas with refried beans, diced shrimp tossed with sweet corn and green chiles, then gets drenched in green enchilada sauce and topped with bubbly melted cheese. Fresh cilantro and lime wedges finish it off with a bright, zesty kick.
It feeds a crowd and takes less than 45 minutes from start to finish.
Pro Tips
- Diced cooked shrimp from the freezer section works great here and saves prep time
- Swap green enchilada sauce for green salsa if you want a chunkier, more rustic texture
- Let the bake rest for 5 minutes after pulling it from the oven so the layers set and slice cleanly
- Add a dollop of sour cream and sliced avocado on top for extra richness
Ingredients
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.
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