Shrimp Enchiladas Verde Recipe

ingredients

1 pound peeled cooked shrimp (21-25 per pound, thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 cans (4 ounce size) chopped green chiles, undrained
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 can (15 ounce size) 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

directions

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 half of the tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 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.

nutrition data

281 calories, 6 grams fat, 38 grams carbohydrates, 21 grams protein per serving.

reviews & comments

Valerie REVIEW:
July 26, 2008

First, we'll point out the obvious that this isn't a true enchilada recipe - it's actually a casserole. But that alone isn't enough to warrant a lesser star rating. There was just a too much liquid in this recipe. The amount of enchilada sauce could be reduced by at least 1/4 cup (maybe even half a cup - 1/4 from the topping and 1/4 from the shrimp mixture). The end result was overly soupy. THAT SAID.... The flavor of the recipe was outstanding! So delicious!! It will be worth experimenting with the liquid amounts to find the perfect balance so this recipe can be declared a 5-star winner.

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