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QUICK SHRIMP ENCHILADA BAKE


This quick fix is a great healthy option for busy weeknight dinners...but sure doesn't taste like it! 

quick-shrimp-enchilada-bake.JPG
Photo: eatingwell.com 

Ingredients: 
1 pound peeled cooked shrimp, 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
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Directions: 
Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.

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.

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.

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.

Source: eatingwell.com

Looking for more nutritious and delicious meal plans? Check out our Recipes section! 


5/1/2012 2:30:07 PM|KRIS.VANVONDEREN

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