Recipe by Barb G.
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.
Top Review by Ratalouille
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
- 1 cup frozen corn, thawed
- 1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
- 2 (4 ounce) canschopped 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 See How It's Made
- Preheat oven to 425°F; 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.