Whenever I make seafood recipes, I think about this episode of Throwdown with Bobby Flay where he's competing against a super-Italian pizza family. The main pizza guy went off on a rant about how apalling it is that we, in America, would have the gall to ruin seafood with cheese. He said the two should never mix (and that Bobby Flay was lame for making a pizza with seafood and cheese - Bobby lost, btw).
This man would disapprove times 1000 if he saw what I put my shrimp into tonight. Oh my. Not just cheese! Beans, enchilada sauce, corn, chiles, tortillas... The shrimp were just another ingredient. A delicious one, as I used the wonderful pre-cooked shrimp from Wegmans. This meal was super easy (hello, it uses a microwave) and very yummy. I wonder how the leftovers will be... we'll see. I would make this again.
OK this picture didn't make it look appealing. I promise it looks better in person. It's just not shape-able.
Quick Shrimp Enchilada Bake
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.
1 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn -- thawed
8 ounces chopped green chiles -- (not drained)
2 cups canned green enchilada sauce -- or -- green salsa, divided
12 corn tortillas
15 ounces 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
1. Preheat oven to 425°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, about 2 1/2 minutes.
3. 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.
4. 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.
Yield: 8 servings
Make Ahead Tip : Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.