Mexican

Shrimp Enchilada Bake is for Dinner.

Shrimp Enchilada Bake takes 20 minutes to prepare.

Shrimp Enchilada Bake takes 25 minutes to cook.

Shrimp Enchilada Bake makes 8 servings.

The ingredients for Shrimp Enchilada Bake are:

1 lb peeled cooked shrimp, tailed removed, diced
1 cup frozen corn, thawed
2 4-oz cans of 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 (I use Sargento's reduced fat mexican cheese blend)
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Here is how you make Shrimp Enchilada Bake:

Preheat oven to 425 degrees. Coat a 9 x 13 glass dish with cooking spray.Combine shrimp, corn, chiles, and 1/2 cup salsa.Spread 1/4 cup salsa in dish, top with a layer of tortillas. Spread beans over the tortillas. Top with shrimp mixture, followed by remaining tortillas. Top with remaining salsa. Cover with foil.Bake until casserole begins to bubble on the sides, about 20 minutes. Remove the foil and add cheese to the top, leave in till cheese is melted, about 5 minutes. Number of Servings: 8Recipe submitted by SparkPeople user KRYSALISS.

The nutritional information for Shrimp Enchilada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 258.6

• Total Fat: 3.6 g
• Cholesterol: 113.5 mg
• Sodium: 932.9 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 6.4 g
• Protein: 21.9 g

Shrimp Enchilada Bake is Mexican cuisine.