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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp Enchiladas Verde Recipe

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This recipe for Shrimp Enchiladas Verde is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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