Shrimp Enchiladas Verde

Shrimp Enchiladas Verde
Ingredients
1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), 
tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey 
Jack or Cheddar
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges
Cooking Directions
1. Preheat oven to 425 degrees 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, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) 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 sauce (or 
salsa) 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. Top with 
cilantro and serve with lime wedges.
Nutrition Info Per Serving
Calories: 334 kcal Carbohydrates: 37 g Dietary Fiber: 6 g
Fat: 8 g Protein: 27 g Sugars: 2 g
Yield: 8 servings
Source : EatingWell.com
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes