Quick Shrimp Enchilada Bake

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Pace, Enchilada Sauce

  1 cup or 240g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, medium or 552g

• Refried beans

  Canned, fat-free

  1 can or 445g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Preheat the oven to 425°F. Lightly coat a 9-by-13-inch glass baking dish with cooking spray.
2. In a microwave-safe medium bowl, combine the shrimp, corn, chiles, and half of the enchilada sauce. Cover and microwave on High for about 2 1/2 minutes until heated through.
3. Spread half of the remaining enchilada sauce in the prepared baking dish. Layer with half of the overlapping tortillas. Evenly spread the refried beans over the tortillas, then top with the shrimp mixture. Add the remaining tortillas and pour the remaining sauce over them. Cover with foil.
4. Bake the casserole for about 20 minutes until it begins to bubble on the sides. Remove the foil, sprinkle cheese on top, and bake for an additional 5 minutes until the cheese is melted. Top with cilantro and serve with lime wedges.