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Shrimp Enchiladas Verde Recipe

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This recipe for Shrimp Enchiladas Verde, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katrina Wright
Added: Tuesday, April 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound peeled cooked shrimp (21-25 per pound), 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 Mexian style, Monterey jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Directions:
Directions:
425F
Coat a 9x13 glass baking dish with cooking spray.
Combine shrimp, corn chilies and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, approx. 2 1/2 minutes.
Spread 1/4 cup enchilada sauce 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 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You cannot go wrong serving this dish for a small group of friends. Serve with tortilla chips and salsa. Include different kinds of hot sauce for guests to use to spice it up a bit.

 

 

 

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