RSS Feed

Shrimp, It’s Whats for Dinner…..

enchilada-bake

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.

Advertisements

About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: