Dinner
Quick Shrimp Enchilada Bake
Shrimp, corn, and green chiles nestle between soft corn tortillas and creamy refried beans, soaking up tangy green enchilada sauce. Melted cheese blankets the top, while fresh cilantro and bright lime wedges add a final burst of freshness.
- Total
- 38 min
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 8
Nutrition per Serving
- Calories
- 291
- Protein
- 25g
- Carbs
- 36g
- Fat
- 6g
- Fiber
- 6g
- Sugar
- 2g
- Sodium
- 1162mg
Ingredients
- 1 lb peeled cooked shrimp, (see Ingredient Note), tails removed, diced
- 1 cup frozen corn, thawed
- 2 4-ounce cans chopped green chiles, (not drained)
- 2 cup 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 cheese blend, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- 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, about 2 1/2 minutes.
- Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping 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 casserole until it begins 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.