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Shrimp Enchiladas Verde

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 45 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 cans (4 ounce each) chopped green chiles, undrained
  • 2 cups canned green enchilada sauce or green salsa, divided
  • 12 corn tortillas
  • 1 can (15 ounce) nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
make it
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
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, 2 1/2 minutes.

Spread 1/4 cup enchilada sauce (or salsa) 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 (or salsa) 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.
Notes
Average Rating  (1)
Rated  by yanef on 6/6/2008 I tried it mixing chicken to it and it was great!
See All Ratings & CommentsSee All Ratings & Comments

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