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Shrimp Enchiladas Verde

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  8 servings
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.

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

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 320
Fat. Total: 9g
Protein: 26g
Carbohydrates, Total: 37g
Fat, Saturated: 4g
Fiber: 7g
Cholesterol: 136mg
Sodium: 538mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 3 reviews »

Rating: 2
by: Debby, IL Reviewed: 03/10/2008
Tasty, but the cooking time needs adjustment
Using cooked shrimp this time in the oven produced a rubbery, dry shrimp : - P
Otherwise the flavors were good, but I used Monterey Jack cheese in place of the cheddar. Queso Anejo would be even better than that.
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