Shrimp Enchiladas Verde - cooking recipe

Ingredients

1 cup frozen corn, thawed
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
2 (4 ounce) cans chopped green chilies (not drained)
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
12 corn tortillas
1 (15 ounce) can fat-free refried beans
1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preparation

Preheat oven to 425\u00b0F; coat a 9-by-13-inch glass baking dish with cooking spray.
Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe 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 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 and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.