Shrimp Enchiladas Verde (Eating Well)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 264.6
- Total Fat: 4.7 g
- Cholesterol: 64.2 mg
- Sodium: 954.4 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 6.6 g
- Protein: 18.7 g
View full nutritional breakdown of Shrimp Enchiladas Verde (Eating Well) calories by ingredient
Introduction
Taken from the "Eating Well Healthy in a Hurry" cookbook. Taken from the "Eating Well Healthy in a Hurry" cookbook.Number of Servings: 8
Ingredients
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1 lb peeled cook shrimp, tails removed, diced (I used frozen salad shrimp)
1 C frozen corn, thawed
2 4-oz cans chopped green chiles (not drained)
2 C canned green enchilada sauce or green salsa, divided (I used green salsa in nutrition calculation)
12 corn tortillas (I used Food For Life Sprouted Grain corn tortillas in nutrition calculation)
1 15-oz can non-fat refried beans
1 C shredded reduced-fat Mexican 4 cheese blend
1/2 C chopped fresh cilantro
1 lime, cut into wedges
Directions
1. Preheat oven to 425 degrees. Coat a 9 X 13 inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles, and 1/2 cup enchilada sauce (or salsa) in a microwave-safe bowl. Cover and heat on high until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the 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 sauce (or salsa) over the tortillas. Cover with foil.
4. Bake until enchiladas 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. Top with cilantro and serve with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user DARBOYMOM.
2. Combine shrimp, corn, chiles, and 1/2 cup enchilada sauce (or salsa) in a microwave-safe bowl. Cover and heat on high until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the 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 sauce (or salsa) over the tortillas. Cover with foil.
4. Bake until enchiladas 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. Top with cilantro and serve with lime wedges.
Number of Servings: 8
Recipe submitted by SparkPeople user DARBOYMOM.