Quick Shrimp Enchilada Bake

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Pace, Enchilada Sauce

  1 cup or 240g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Refried beans

  Canned, fat-free

  1 can or 445g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles, and half of the enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread half of the remaining enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping 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 over the tortillas. Cover with foil.
4. Bake the casserole until it begins 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.

Similar Foods

• Quick Shrimp Curry
• Vegetarian Enchilada Quinoa Bake
• Quick Baked Pears
• Quick Salsa Baked Bean Bowl
• Greek-Spiced Baked Shrimp
• Baked Shrimp in Chipotle Sauce