Shrimp Enchilada Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 258.6
- Total Fat: 3.6 g
- Cholesterol: 113.5 mg
- Sodium: 932.9 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 6.4 g
- Protein: 21.9 g
View full nutritional breakdown of Shrimp Enchilada Bake calories by ingredient
Introduction
A delicious casserole of shrimp, green chilis, beans and tortillas. A delicious casserole of shrimp, green chilis, beans and tortillas.Number of Servings: 8
Ingredients
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1 lb peeled cooked shrimp, tailed removed, diced
1 cup frozen corn, thawed
2 4-oz cans of chopped green chiles (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15-oz can nonfat refried beans
1 cup reduced-fat shredded cheese (I use Sargento's reduced fat mexican cheese blend)
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees. Coat a 9 x 13 glass dish with cooking spray.
Combine shrimp, corn, chiles, and 1/2 cup salsa.
Spread 1/4 cup salsa in dish, top with a layer of tortillas. Spread beans over the tortillas. Top with shrimp mixture, followed by remaining tortillas. Top with remaining salsa. Cover with foil.
Bake until casserole begins to bubble on the sides, about 20 minutes. Remove the foil and add cheese to the top, leave in till cheese is melted, about 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KRYSALISS.
Combine shrimp, corn, chiles, and 1/2 cup salsa.
Spread 1/4 cup salsa in dish, top with a layer of tortillas. Spread beans over the tortillas. Top with shrimp mixture, followed by remaining tortillas. Top with remaining salsa. Cover with foil.
Bake until casserole begins to bubble on the sides, about 20 minutes. Remove the foil and add cheese to the top, leave in till cheese is melted, about 5 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user KRYSALISS.