Quick Shrimp Enchilada Bake

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Quick Shrimp Enchilada Bake - Eating Well

Makes 8 servings
Ingredients

1 pound peeled cooked shrimp (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups 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
½ cup chopped fresh cilantro
1 lime, cut into wedges



eating well Quick Shrimp Enchilada Bake Instructions

1. Preheat oven to 425°F. Coat a 9-by-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 medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. 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.
4. 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.




Quick Shrimp Enchilada Bake Tips

Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.


Quick Shrimp Enchilada Bake Nutrition Information

Per serving: 281 calories; 6 g fat (2 g sat, 0 g mono); 121 mg cholesterol; 37 g carbohydrate; 23 g protein; 6 g fiber; 709 mg sodium; 241 mg potassium.
Nutrition bonus: Fiber (24% daily value), Calcium, Iron & Vitamin C (20% dv).

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Quick Shrimp Enchilada Bake - Eating Well

    Makes 8 servings
    Ingredients

    1 pound peeled cooked shrimp (see Ingredient Note), tails removed, diced
    1 cup frozen corn, thawed
    2 4-ounce cans chopped green chiles (not drained)
    2 cups 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
    ½ cup chopped fresh cilantro
    1 lime, cut into wedges



    eating well Quick Shrimp Enchilada Bake Instructions

    1. Preheat oven to 425°F. Coat a 9-by-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 medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
    3. 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.
    4. 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.




    Quick Shrimp Enchilada Bake Tips

    Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

    Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.


    Quick Shrimp Enchilada Bake Nutrition Information

    Per serving: 281 calories; 6 g fat (2 g sat, 0 g mono); 121 mg cholesterol; 37 g carbohydrate; 23 g protein; 6 g fiber; 709 mg sodium; 241 mg potassium.
    Nutrition bonus: Fiber (24% daily value), Calcium, Iron & Vitamin C (20% dv).
  • Phoenix_Rising
    Phoenix_Rising Posts: 11,417 Member
    drooooooooool



    *emailing recipe to my home email now*
    Thanks!!
  • ooohhh en chi lah doooohhh.. Love it, thanks for sharing!!
  • lobita44
    lobita44 Posts: 66 Member
    My husband will absolutely love this!! Can't wait to try it!
  • This sounds scrumptious!
  • TamTastic
    TamTastic Posts: 19,224 Member
    I think any kind of enchilada is good to me!!

    Hope you guys enjoy!! :happy:
  • whitneykt
    whitneykt Posts: 38 Member
    My husband would love this too . . . it sounds wonderful!! I will have to try this one out and soon!!:happy: thanks for sharing
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