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    You are in: Home / Recipes / Shrimp Enchiladas Verde Recipe
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    Shrimp Enchiladas Verde

    Shrimp Enchiladas Verde. Photo by "Ratalouille"

    1/1 Photo of Shrimp Enchiladas Verde

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Barb Gertz's Note:

    Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
    2. 2
      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.
    3. 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 remaining sauce or salsa over the tortillas. Cover with foil.
    4. 4
      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.

    Ratings & Reviews:

    • on March 16, 2009

      45

      Very easy to prepare. I use precooked shrimp and cut into smaller pieces. A little on the hot/spicy side with all the green chilies, but lacking in flavor, I added about 1 tsp. onion powder and cumin. DH really liked it. I made this for the "Something Old, Something New" event - March 2009 Delicious Barb! Thank You

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Shrimp Enchiladas Verde

    Serving Size: 1 (250 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.5
     
    Calories from Fat 58
    24%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.7 g
    13%
    Cholesterol 119.5 mg
    39%
    Sodium 437.6 mg
    18%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.2 g
    9%
    Protein 18.8 g
    37%

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