Shrimp Enchiladas Verde
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 280.4
- Total Fat: 5.8 g
- Cholesterol: 122.3 mg
- Sodium: 893.0 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 8.8 g
- Protein: 20.7 g
View full nutritional breakdown of Shrimp Enchiladas Verde calories by ingredient
Number of Servings: 8
Ingredients
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1 pound peeled cooked shrimp, thawed if frozen, tails removed, diced
1 cup frozen corn thawed
2 (4oz) cans chopped green chiles, undrained
2 cups canned green salsa, or green enchilada sauce divided
12 corn tortillas
1 (15 oz) can nonfat refried beans
1 cup reduced-fast shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped cilantro
1 lime, cut into wedges
Directions
Preheat oven to 425 degrees F., Coat a 9-by-13 glass baking dish with cooking spray
2. Combine shrimp, corn, chiles, and 1/2 cup salsa/sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes
3. Spread 1/4 cup of salsa/enchilada sauce 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 the remaining salsa/sauce 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. Continue baking until heated through and the cheese is melted, about 5 minutes more. Tope with cilantro and serve with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user WHOAMOMMA.
2. Combine shrimp, corn, chiles, and 1/2 cup salsa/sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes
3. Spread 1/4 cup of salsa/enchilada sauce 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 the remaining salsa/sauce 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. Continue baking until heated through and the cheese is melted, about 5 minutes more. Tope with cilantro and serve with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user WHOAMOMMA.