Description
Discover how to make a delicious Shrimp Enchilada Skillet Bake with this easy recipe. Perfect for a quick and flavorful weeknight dinner!
Ingredients
- 454 g peeled cooked shrimp, (see Ingredient Note), tails removed, diced (1 lb)
- 240 ml frozen corn, thawed (1 cup)
- 2 4-ounce cans chopped beef chiles, (not drained)
- 480 ml canned beef enchilada sauce, or green salsa, divided (2 cups)
- 12 corn tortillas
- 1 15-ounce can nonfat refried beans
- 1 cup (240 ml) reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
- 120 ml chopped fresh cilantro (0.5 cup)
- 1 lime, cut into wedges
Instructions
- Set your oven to a temperature of 425 degrees Fahrenheit. Lightly grease a 9-by-13-inch glass baking dish using a cooking spray.
- In a medium-sized bowl that is safe for the microwave, mix together the shrimp, corn, chiles, and 1/2 cup of the enchilada sauce or salsa. Cover the bowl and heat it in the microwave on high for roughly 2.5 minutes until it’s warmed completely.
- Pour 1/4 cup of the enchilada sauce or salsa into the greased baking dish. Arrange 6 tortillas over the sauce, letting them overlap slightly. Evenly spread the refried beans over the tortillas. Add the shrimp mixture on top of the beans, then layer with the remaining 6 tortillas. Drizzle the rest of the sauce or salsa over the tortillas, then cover the dish with foil.
- Place the dish in the oven and bake until the edges start to bubble, approximately 20 minutes. Take off the foil and scatter cheese over the top. Continue baking for another 5 minutes until everything is heated through and the cheese has melted. Garnish with cilantro and serve with lime wedges on the side.
Notes
- Consider enhancing the shrimp mixture with a touch of cumin or chili powder before microwaving.
- Experiment with different cheeses such as pepper jack or queso fresco to vary the dish’s flavor.
- For a vegetarian option, swap shrimp with tofu or extra veggies like bell peppers and zucchini.
