Shrimp Enchiladas Verde
Eating Well Magazine June/July 2005
Active time: 20 minutes | Total: 45 minutes | To Make Ahead:
Prepare through Step 2, cover and refrigerate for up to 1 day.
Allow the cold baking dish to warm slightly before placing in
a hot oven.
Shrimp with spicy tomatillo and cilantro sauce, a common
combination in coastal Mexican cuisine, make bright-tasting
enchiladas.
1 cup frozen corn, thawed
1 pound peeled cooked shrimp (21-25 per pound; thawed
if frozen), tails removed, diced
2 4-oz cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-oz can 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
1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking
dish with cooking spray. Combine corn, shrimp, 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.
2. 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.
3. 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.
Makes 8 servings
Per serving: 306 calories; 9 g fat (4 g sat, 1 g mono); 132 mg
cholesterol; 37 g carbohydrate; 24 g protein; 7 g fiber; 497 mg
sodium.
Nutrition bonus: Fiber (28% daily value), Vitamin C (25% dv),
Calcium (20% dv), Iron (20% dv).
Exchanges: 1 vegetable, 2 starch, 2 lean meat, 2 Carbohydrate
Servings