Monday, June 3, 2013

Greek Salad with Shrimp

Shrimp Enchiladas Verde

Shrimp Enchiladas Verde 

by Crissybear

1 pound peeled cooked shrimp (21-25 per pound) -- thawed if frozen, tails removed, diced 
1 cup frozen corn -- thawed 
2 cans chopped green chiles (not drained) -- (4 ounce) 
2 cups canned green enchilada sauce or green salsa -- divided 
12 corn tortillas 
1 can nonfat refried beans -- (15 ounce) 
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 

Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray. 

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. 

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. 

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. 

To Prepare Ahead: 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. 

This recipe serves 6 
PointsPlus™ Value = 

320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.

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