Shrimp Enchiladas Verde

Recipe by Barb G.
READY IN: 1hr 5mins


  • 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
  • 1
    (15 ounce) can fat-free refried beans
  • 1
    cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
  • 12
    cup chopped fresh cilantro
  • 1
    lime, cut into wedges


  • 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.