SHRIMP ENCHILADAS VERDE
Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
- Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe 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 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 and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8
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