Tuesday, August 23, 2011

Healthy Shrimp Enchilada Bake

I love enchiladas, but they're probably the most fattening thing you can eat.  No worries, though! I created a recipe adapted from multiple recipes that made a good sized serving that's only about 300 calories.  Everyone who has tried this enchilada bake has been impressed, since it doesn't taste remotely healthy at all.

Shrimp Enchilada Bake

Serves 6


1 pound defrosted shrimp, peeled, deveined, tails off
1 cup frozen corn, thawed
2 4 ounce cans of green chiles, not drained
2 cups green enchilada sauce (the canned stuff)
12 corn tortillas
1 15 ounce can non-fat refried beans
1 cup reduced fat Mexican cheese blend, or maybe just jack and cheddar mixed
1/2 cup chopped cilantro
1 lime, quartered
1/8 tsp. cayenne powder
1/4 tsp. cumin powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt and pepper to taste

Step 1: Preheat oven to 425 degrees
Step 2:  Season shrimp with various powders and salt and pepper and cook until just slightly done (just curled up and properly colored)
Step 3: Spread 1/4 of the enchilada sauce on a 9 x 13 pan greased with cooking spray
Step 4: Mix 1/2 enchilada sauce, shrimp and green chiles together, and heat beans separately on stove, over low heat until just warmed
Step 5: Place 6 tortillas, overlapping onto the green sauced pan
Step 6: Spread beans over tortillas, and spread shrimp on the beans, then remaining tortillas on top
Step 7: Cover the tortillas with the remaining green sauce, and top with cheese and foil the pan
Step 8: Bake in oven for 25 minutes
Step 9: Top enchiladas with lime, cilantro and some fat free sour cream and salsa if desired

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