Shrimp Enchiladas Verde

This was taken from EatingWell.com with a few changes. You can reduce the number of tortillas if you want less corn flavor.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  lb  peeled and  cooked shrimp (I used medium shrimp)
• 1  white onion (chopped)
• 1  tablespoon  oil
• 1  cup frozen corn
• 2 (4 ounce) cans  chopped green chilies (undrained)
• 2 (10 ounce) cans  green enchilada sauce, divided
• 18  corn tortillas
• 1 (15 ounce) can  fat-free refried beans
• 1 1⁄2 cups cheddar cheese (shredded)
• 1⁄2 cup  chopped fresh cilantro
•  sour cream

Directions

1. Preheat oven to 425°F Coat a 9 X 13 glass baking dish with oil.
2. Saute onion with fajita seasoning and oil.
3. Combine corn, chiles and 1/2 cup sauce in a microwavable-safe bowl. Cover and microwave on high until heated through. About 2 1/2 minutes.
4. Spread 1/4 cup sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the corn and chile mixture, add onions and spread the shrimp evenly, followed by the remaining tortillas. Pour in remaining sauce to cover tortillas. Cover with foil.
5. Bake the enchiladas until they begin to bubble on the sides, about 30 minutes. Remove the foil; sprinkle cheese on top. Continue baking about 5 minutes or until cheese is melted.
6. Top with sour cream, salsa and cilantro.