8 Servings 25 min Cook
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.