By: EatingWell
Photographer: Burris, Ken
Publish Date: 2008-10-01
Servings: 8
Yield: 8 servings
Total Time: 45 minutes
Prep Time: 20 minutes
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 a hot oven.
Recipe Description:
Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
Recipe Ingredients:
- 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 4-ounce cans chopped green chiles, (not drained)
- 2 cups canned green enchilada sauce, or green salsa, divided
- 12 corn tortillas
- 1 15-ounce can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Recipe Steps:
- Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
- Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a 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 the 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. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Recipe Nutrition:
Per serving: 320 calories; 9 g fat (4 g saturated fat, 1g mono unsaturated fat); 136 mg cholesterol; 37 g carbohydrates; 26 g protein; 7 g fiber; 538 mg sodium; 421 mg potassium
Nutrtion Bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).
Exchanges: 1 vegetable, 2 starch, 2 lean meat
Carbohydrate Servings: 2
Recipe Categories:
- Course(s)
- Dinner
- Cuisine(s)
- Mexican
- Degree of Difficulty
- Easy
- Special Health Consideration(s)
- Low Calorie
- High Fiber
- Low Sat Fat
- High Calcium
- Heart Healthy
- Seasons & Occassions
- Spring
- Summer
- Fall
- Winter
- Housewarming
- Entertainment
- Super Bowl
- Main Ingredient(s)
-
- Seafood
- Shellfish
-
- Seafood
- Shrimp
-
- Dairy & Soy
- Cheese
- Technique(s)
- Microwave
- Bake
- Quick
- Casserole
- Dish Type(s)
- Main Dish
Recipe Disclaimer(s):
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.
