Quick Shrimp Enchilada Bake

Ingredients

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

• Enchilada sauce

  Pace

  1 cup or 240g

• Shrimp

  raw

  16 oz or 454g

• Sweet corn

  yellow, canned, whole kernel, drained

  1 cup or 164g

• Green chilies

  diced, canned

  8 tbsp or 120g

• Corn tortillas

  12 tortilla or 288g

• Refried beans

  canned, fat-free

  1 can or 445g

• Cheddar cheese

  1 cup, shredded or 113g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Lime

  raw

  1 fruit or 67g

Directions

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles, and half of the enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread half of the remaining enchilada sauce 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 over the tortillas. 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 until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.