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Shrimp Enchilada Casserole
Plus+ 7 Per Serving
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
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded Monterey Jack cheese
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
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.
Makes 8 Equal Servings
Nutritional Info Per Serving: 328 calories; 13 g fat; 69 mg cholesterol; 17 g carbs; 29 g
protein; 4 g fiber; 474 mg sodium