Shrimp Enchiladas Verde

Mmm, now THIS looks appetizing! I found this delicious recipe on EatingWell.com.
The best part? They’re only 320 calories and pack 26 grams of protein per serving!

Shrimp Enchiladas Verde

Shrimp with a spicy tomatillo-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Pre-cooked shrimp help get these enchiladas on your table in a hurry.

Makes 8 servings

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), 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, Monterey Jack or Cheddar
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.

MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to one day. Allow the cold baking dish to warm slightly before placing in a hot oven.