Shrimp Enchilada (Casserole)

READY IN: 45mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 10
    (6 inch) corn tortillas
  • 1
    (16 ounce) can refried beans
  • 1
    lb shrimp (I use cooked frozen, defrosted)
  • 2
    cups enchilada sauce
  • 1
    (4 1/2 ounce) can green chilies
  • 1
    cup mushroom (chopped) (optional)
  • 1 12
    cups red peppers (half green half red, sliced, you can use frozen)
  • 1 12
    cups cheddar cheese (shredded)
  • 12
    cup green onion (sperated in half)
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DIRECTIONS

  • Heat oven to 425, spray oil in 9x13in pan.
  • In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
  • while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
  • spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
  • top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
  • after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!
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