Quick Shrimp Enchilada Bake

Ingredients

• Pace, Enchilada Sauce

  1 cup or 240g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Corn

  Sweet, yellow, cooked, boiled, drained, without salt

  1 cup cut or 149g

• Chili peppers

  Green, canned

  ½ cup or 70g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Refried beans

  Canned, fat-free

  1 can or 445g

• Cheddar cheese

  1 cup, shredded or 113g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Limes

  Raw

  1 fruit (2" dia) or 67g

Directions

1. 1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. 2. Combine shrimp, corn, chiles and half of the enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. 3. Spread half of the remaining enchilada sauce (or 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. Cover with foil.
4. 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.

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