Healthy Shrimp Enchilada Casserole
When I hear the word casserole I immediately think of huge amounts of cheese and calories. This simple Mexican bake only has a cup cheese in the dish. No butter and no cream. We top with Greek Yogurt instead of sour cream.
Recipe type: Main
  • 1 lb shrimp - peeled, cooked, tails removed, diced (since you are dicing the shrimp you do not need to worry about size. Just make sure you have 1 lb)
  • 1 cup frozen corn, thawed
  • 2 4oz cans chopped green chiles (not drained)
  • 1 15 oz can nonfat refried beans
  • 1 cup reduced fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • ½ cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 12 corn tortillas
  1. Preheat oven to 425. Spray a 9x13 inch glass baking dish with olive oil or non-stick spray.
  2. Combine shrimp, corn, green chiles and ½ cup enchilada sauce (or verde salsa) in a microwave safe medium bowl. Cover and microwave on High until heated through, about 2½ minutes.
  3. Spread ¼ cup enchilada sauce (or verde 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 (I usually end up needing a bit more than what is actually leftover). 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 uncovered until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges. You can also top with Greek yogurt, salsa, sliced avocado, or hot sauce.
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.
Recipe by Sweet Hope Lifestlye at