Shrimp Enchiladas Verde

1. 1

   1. Peheat oven to 475. Coat a 9 x 13 inch glass baking dish with cooking spray. combine corn, shrimp, chilies 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.

2. 2

   2. Spread 1/4 cup enchilada sauce (or salsa) in prepared baking dish. top with and over lapping layer of 6 totillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 totillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

3. 3

   3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.