Wednesday, February 26, 2014

Shrimp Enchiladas Verde

(a delicious way to stretch 1 # of shrimp)  
(Serves 4-5)

1 # peeled, cooked shrimp, tails removed and cut into smaller pieces. (you can buy the uncooked shrimp, saute in butter and garlic)( Also can use chicken or turkey instead of shrimp.)
1 C. frozen corn
4 oz. can chopped green chilis, (not drained)
1  to 2 C. canned green enchilada sauce or  mild green salsa (depending on how saucy or spicy you like it)
15 oz. can of black OR pinto beans, rinsed and drained
8 corn tortillas OR 6 cooked flour tortillas
8 oz. shredded cheese (Mexican style, Mozzarella, Jack or Cheddar)
1/2 C. chopped fresh cilantro
Lime, cut into wedges

Coat 9 x 13 or dripper pan with cooking spray.
Combine  corn, chilis and 1/2 of enchilada sauce.  Microwave until heated through.  Add beans and shrimp.
Layer 1/2 of the tortillas onto the pan.  You may have to tear them to fit.  Top with the shrimp/bean mixture. Layer the rest of the tortillas.  Sprinkle cheese all over the top.  Cover with foil.  Bake at 300 - 325 for about 30 mins. until all ingredients are heated and cheese look bubbly.  Remove foil, top with cilantro.  Serve with lime wedges and ranch dressing if desired.

DUTCH OVEN CAMPING OPTION:  Use a 14" DO.  Use canned shrimp, canned or fresh corn.


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