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Shrimp Enchiladas Verde
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 (4 ounce) cans chopped green chiles, undrained
- 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, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Nutrition Info
Per Serving
- Calories: 334 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 6 g
- Fat: 8 g
- Protein: 27 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 425 degrees 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, 2 1/2 minutes.
- 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.
- 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.
Yield: 8 servings
3. Still Hungry?
Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
Notes:
Make Ahead Tip
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.
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Most Helpful Reviews
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Definitely a keeper!
patrisk2007 - August 14, 2007 02:28:38 PM PSTThis recipe was delicious and easy! It was a hit with the whole family and my kids requested that it become a regular household meal. I served it with a side of homemade Mexican rice. The only thing that I would change to make it even better would be to use 18 corn tortillas instead of 12 (so that you end up with a middle layer of tortillas) and to spread the filling between the two inner layers. This would give the enchiladas a little more texture and support for the filling. A spoonful of red salsa on each serving would also add more color and additional flavor if desired.
34 of 35 found this review helpful.
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EXCELLENT
sassysensationalsecure - August 27, 2007 07:55:53 AM PSTMy honey and I really enjoy this recipe. I served it with Spanish Rice and Black Beans. I also top the enchiladas with sour cream and salsa. Very Good, I agree with one of the previous reviews, If you use 18 corn tortilla, rather than the 12 the recipe call for it comes out alot better!!
ENJOY23 of 23 found this review helpful.
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Use mashed pinto beans instead of refried
tennischica - August 15, 2007 12:07:53 PM PSTI am going to try this recipe out tonight, but I wanted to mention that if you buy pinto beans, just mash them instead of getting refried beans.
Less sodium and calories that way.26 of 31 found this review helpful.
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will definitely make it again
svshenoi - August 17, 2007 07:58:45 PM PSTi only had fresh green chilis not canned ones and only red (chunky) salsa and used ~2cups of corn. delicious. my husband isn\'t a big mexican food fan, but he wanted more of this dish....
16 of 16 found this review helpful.
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So fast and EZ
jodilax2 - August 14, 2007 11:02:34 AM PSTI thought i would be putting this together for awhile or so but it was quick! My husband loved it as well. I would recomend it to everyone! Love it so much!
14 of 14 found this review helpful.
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