Quick Shrimp Enchilada Bake

Name: Quick Shrimp Enchilada Bake
Total time: 45 min
Ingredients: 1 pound peeled cooked shrimp, (see Ingredient Note), 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 cheese blend, Monterey Jack or Cheddar; ½ cup chopped fresh cilantro; 1 lime, cut into wedges

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Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

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1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced1 cup frozen corn, thawed2 4-ounce cans chopped green chiles, (not drained)2 cups canned green enchilada sauce, or green salsa, divided12 corn tortillas1 15-ounce can nonfat refried beans1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar½ cup chopped fresh cilantro1 lime, cut into wedges

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Instructions

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Step 1

Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Step 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, about 2 1/2 minutes.

Step 3

Spread 1/4 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.

Step 4

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.