Quick Shrimp Enchilada Bake

Name: Quick Shrimp Enchilada Bake
Yield: 8
Ingredients: 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced; 1 cup frozen corn, thawed; 2 4-ounce cans chopped green chiles, (not drained); 2 cups canned green enchilada sauce, or green salsa, divided; 12 corn tortillas; 1 15-ounce can nonfat refried beans; 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar; 1/2 cup chopped fresh cilantro; 1 lime, cut into wedges

Quick Shrimp Enchilada Bake was pinched from <a href="http://www.eatingwell.com/recipes/quick_shrimp_enchilada_bake.html" target="_blank">www.eatingwell.com.</a>

"Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well...."

INGREDIENTS

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1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced

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1 cup frozen corn, thawed

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2 4-ounce cans chopped green chiles, (not drained)

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2 cups canned green enchilada sauce, or green salsa, divided

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12 corn tortillas

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1 15-ounce can nonfat refried beans

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1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar

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1/2 cup chopped fresh cilantro

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1 lime, cut into wedges

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