Shrimp Enchilada Bake

Name: Shrimp Enchilada Bake
Ingredients: 1 pound shrimp peeled and cooked, tails removed and diced; 1 cup corn frozen and thawed; 8 ounces green chili peppers, canned 2 cans, chopped (not drained); 2 cups green enchilada sauce canned or green salsa, divided; 12 each corn tortillas (6-inch); 15 ounces refried beans; 1 cup cheese low-fat and shredded, such as Mexican-style cheese blend, Monterey Jack or Cheddar; 1/2 cup cilantro freshly chopped; 1 each limes cut into wedges

9 ingredients

14 steps

Ingredients

1 pound shrimp peeled and cooked, tails removed and diced
1 cup corn frozen and thawed
8 ounces green chili peppers, canned 2 cans, chopped (not drained)
2 cups green enchilada sauce canned or green salsa, divided
12 each corn tortillas (6-inch)
15 ounces refried beans
1 cup cheese low-fat and shredded, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup cilantro freshly chopped
1 each limes cut into wedges

Directions

1

Preheat oven to 425F.
2

Coat a 9-by-13-inch glass baking dish with cooking spray.
3

Mix together shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl.
4

Cover and microwave on High until heated through, about 2 1/2 minutes.
5

Spread evenly 1/4 cup enchilada sauce (or salsa) in the prepared baking dish.
6

Top with a layer of 6 overlapping tortillas.
7

Spread refried beans evenly over the tortillas.
8

Top the beans with the shrimp mixture, followed by the remaining 6 tortillas.
9

Pour the remaining sauce (or salsa) over the tortillas.
10

Cover with foil.
11

Bake the casserole until it begins to bubble on the sides, about 20 minutes.
12

Remove the foil, sprinkle cheese on top.
13

Continue baking until heated through and the cheese is melted, about 5 minutes more.
14

Top with cilantro and serve with lime wedges.