Shrimp enchiladas contain so much cheese, butter and sour cream that they can come to 50 grams of fat per serving. However you can have a taste of coastal Mexican cuisine with this version that is full of flavour but has only half the calories and 6 grams of fat per serving. Using precooked, peeled shrimp means that you can get this dish to the table fast enough for a week night meal.
- 1 pound peeled cooked shrimp
- 1 cup frozen corn, thawed
- 2 x 4-ounce cans chopped green chillies, (not drained)
- 2 cups canned green enchilada sauce, or green salsa, divided
- 12 corn tortillas
- 1 15-ounce can non-fat refried beans
- 1 cup reduced-fat shredded cheese
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
- Preheat oven to 425°F.
- Coat a 9 x 13″ baking dish with cooking spray.
- Combine shrimp, corn, chillies and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl.
- Cover and microwave on High until heated through, about 2½ minutes.
- Spread ¼ 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.
Serves 8 – Nutrition Per Serving
Calories 291, Fat 6g, Fibre 6g, Carbohydrate 36g, Protein 24g, Sugar 2g