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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray. | 2. Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes. | 3. Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil. | 4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	1	cup	thawed frozen	124.7	27.115	4.7415	1.9575
shrimp	1	lb	peeled cooked diced	321.8674	4.1253	61.6988	4.5787
green chilies	2	cans	chopped drained	179.91	42.5487	8.9955	0.8996
green chili salsa	2	cups	canned divided	-	-	-	-
corn tortilla	12			-	-	-	-
bean	1	can	fat free refried	80.0	11.3103	11.5862	1.3793
cheese	1	cup	shredded	476.55	3.159	28.89	38.799
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.