Shrimp Enchiladas Verde Recipe
Tried it? Rate this Recipe:
|
 This recipe for Shrimp Enchiladas Verde, by Katrina Wright, 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:425ºF
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.
|
|
