Thursday, October 04, 2007

Easy Delicious Spicy Dinner

We made this last night, and it was wonderful. The recipe was from eating well, and we added a little more heat!! Very quick to make!
1 pound peeled cooked shrimp, tails removed
1 cup frozen cup corn
2-1 ounce cans chopped green chiles
(we used NM chiles from my brother Tim, + some fresh )
2 cups canned green enchilada sauce
12 corn tortillas
1 15-ounce can pinto beans, refried (or not)
1 cup reduced-fat shredded Mexican-style cheese
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray. 2. 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, 2 1/2 minutes. 3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 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.4. 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.

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