For those of you who have not subscribed to or read Eating Well Magazine, you should take a look. I love the way they take an everyday fat laden recipe and trim it down while maintaining flavor. This recipe here has got me back here to post on the blog. I was running out of inspiration and new ideas. Doesn’t help that I am trying to drop some of these winter pounds.
I followed the recipe as it was written. This recipe is a good base to build on. Next time I will use the same methodology, but will increase the heat factor a bit. I will also will use larger dices of shrimp. I used a 21-26 count and diced into thirds. I think half would be perfect for bigger shrimp flavor.
You can make this recipe up to a day ahead and refrigerate, just make sure to take it out 20 min or so before baking to warm the casserole dish.
Shrimp Enchilada Bake
(Eating Well Magazine)
1 pound peeled cooked shrimp 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 Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. 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.
3. 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.
4. 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.