Rec: Shrimp Enchiladas Verde

1/2 lb peeled cooked shrimp (21-25 per pound;
thawed if frozen), tails removed, diced
1/2 cup frozen corn, thawed
1 (4 oz) can chopped green chiles, undrained
1 cup canned green enchilada sauce or green salsa, divided
6 corn tortillas
1/2 (15 oz) can nonfat refried beans
1/2 cup reduced-fat shredded cheese, such as
Mexican-style, Monterey Jack or Cheddar
1/4 cup chopped fresh cilantro
1 lime, cut into wedges



Preheat oven to 425 degrees F. Coat a 6 by 9 inch glass
baking dish with cooking spray. Combine shrimp, corn,
chiles and 1/4 cup enchilada sauce (or salsa) in a microwave
medium bowl. Cover and microwave on HIGH until heated
through, 1 1/2 minutes. Spread 1/8 cup enchilada sauce
(or salsa) in the prepared baking dish. Top with an
overlapping layer of 3 tortillas. Spread refried beans evenly
over the tortillas. Top the beans with the shrimp mixture,
followed by the remaining 2 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 15
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.



Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave