Ingredients Jump to Instructions ↓

  1. 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced

  2. 1 cup frozen corn, thawed

  3. 2 4-ounce cans chopped green chiles, (not drained)

  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 cheese blend, Monterey Jack or Cheddar

  8. 1/2 cup chopped fresh cilantro

  9. 1 lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. 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.


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