I found this Shrimp Enchilada Casserole recipe about 15 years ago. Despite being from the South, I try to avoid casseroles since they are usually full of cheese, butter, cream and calories. But this dish is so light and healthy and has very little cheese and no butter or anything creamy.
Delicious casserole without the guilt. This Shrimp Enchilada Casserole is low-calorie, gluten-free, low sugar and high fiber. You can top this with Greek yogurt, salsa, sliced avocado, chopped cilantro, lime juice, hot sauce, etc.
- 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
- Preheat oven to 425. Spray a 9x13 inch glass baking dish with olive oil or non-stick spray.
- 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.
- 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.
- 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.