Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada Bake Healthy Recipe

8 Servings 25 min Cook

Macros/Serving: 242 Calories
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16 Oz Shrimp
1 Cup cut Corn
1/2 Cup Chili Peppers
12 Tortilla Tortillas
1 Can Refried Beans
1 Cup, shredded Cheddar Cheese
2 Cup Fresh Cilantro
1 Fruit (2" dia) Limes



Preheat oven to 425°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, about 2 1/2 minutes.


Spread 1/4 cup enchilada sauce (or salsa) 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 (or salsa) over the tortillas.

Cover with foil.


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.