Foodie Blogroll

Wednesday, October 3, 2012

Shrimp Enchilada Bake

Shrimp Enchilada Bake is a tasty casserole variation of individual enchiladas that was inspired by an Eating Well recipe. This dish contains multiple levels of deliciousness with salsa, shrimp, vegetables, and cheese, layered between corn tortillas and baked to bubbling perfection. This is also the perfect dish to make ahead for busy weeknights when you know you won't have time to cook an elaborate meal. To make this recipe ahead of time simply prepare through Step 7 (covering dish with foil), and place the casserole dish in the refrigerator, for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Shrimp Enchilada Bake
Gluten Free
Serves Four


1/2 cup canned pinto beans, drained
1/4 tsp chili powder
1/4 tsp. garlic powder
1/4 tsp cumin
3/4 lb pound small-medium cooked shrimp, peeled, tails removed, and diced
3/4 cup frozen green beans, thawed
1 (4-ounce) can chopped green chiles, (not drained)
1.25 cup salsa, divided
1/2 cup crushed tomatoes
5( 6 inch) corn tortillas, cut in half (check for gluten)
1/2 cup reduced-fat Mexican blend or Cheddar Cheese, shredded
1/2 cup fresh parsley, chopped
salt and pepper

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

2. In a small bowl, stir together pinto beans, chili powder, garlic powder, and cumin. Microwave until beans are softened, about 1 minute. Using a fork or potato masher, mash the pinto beans until they are beginning to smash but still have a  slightly chunky texture. Set aside.

3. Combine shrimp, corn, chiles and 1/4  cup of the salsa in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.

4. While the shrimp mixture is microwaving, stir together the remaining cup of salsa and the crushed tomatoes. Season with salt and pepper.

5. Spread half of the salsa/tomato mixture (about 3/4 cup) in the prepared baking dish. Top with a layer of 5 tortilla halves (see picture below).

6. Spread mashed beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 5 tortilla halves.

7. Pour the remaining salsa/tomato sauce over the tortillas. Cover with foil.

8. Bake the casserole until it begins to bubble on the sides, about 20 minutes.

9. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.

10. Top with parsley and serve!

Nutrition Information--239 calories per serving (1/4 of the casserole)

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