SHRIMP ENCHILADAS

1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar  (you will cut the fat grams in half if you use 1/2 cup of cheese)
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges

Nutrition Info

Per Serving

• Calories: 334 cal
• Carbohydrates: 37 g
• Dietary Fiber: 6 g
• Fat: 8 g
• Protein: 27 g
• Sugars: 2 g

 

1. Preheat oven to 425 degrees 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, 2 1/2 minutes.
3. 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.
4. 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.

Yield: 8 servings

 

ANITA'S SERVING IDEA:  Top with lettuce, tomato, a few chopped black olives and onion immediately before serving.