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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
1 cup frozen corn, thawed |
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen) |
2 (4 ounce) cans chopped green chilies (not drained) |
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided |
12 corn tortillas |
1 (15 ounce) can fat-free refried beans |
1 cup shredded cheese, such as mexican-style, monterey jack, cheddar |
1/2 cup chopped fresh cilantro |
1 lime, cut into wedges |
Directions:
1. Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
2. 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.
3. 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.
4. 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.
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