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 unbaked enchiladas up to 1 day ahead, cover and keep refrigerated. Allow the cold baking dish to warm slightly before placing in a hot oven.
- 1 pound peeled cooked shrimp (21 to 25 per pound; thawed if frounceen), tails removed, diced
- 1 cup frounceen corn, thawed
- 2 cans (4 ounces each) chopped green chiles (not drained)
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 can (15 ounces) 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
Preheat oven to 425 degrees F. Coat a 9 x 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 Publisher. All rights reserved.
nutrition information per serving
320 calories; 9g total fat; 4g total saturated fat; 136mg cholesterol; 538mg sodium; 37g carbohydrates; 7g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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