Mexican

Shrimp Enchilada Verde Bake is for Dinner.

Shrimp Enchilada Verde Bake takes 25 minutes to prepare.

Shrimp Enchilada Verde Bake takes 25 minutes to cook.

Shrimp Enchilada Verde Bake makes 6 servings.

The ingredients for Shrimp Enchilada Verde Bake are:

1 small onion, chopped
1 tbsp cilantro, fresh
1 pound peeled cooked shrimp (thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
1 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can black 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

Here is how you make Shrimp Enchilada Verde Bake:

1. Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray. 2. Saute onion with 1 tbsp of cilantro3. Combine shrimp, corn, chiles, onion 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 black 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.Number of Servings: 6Recipe submitted by SparkPeople user JLMAE3.

The nutritional information for Shrimp Enchilada Verde Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 314.2

• Total Fat: 7.5 g
• Cholesterol: 157.4 mg
• Sodium: 998.9 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 6.5 g
• Protein: 28.5 g

Shrimp Enchilada Verde Bake is Mexican cuisine.