Shrimp Enchilada Casserole
Shrimp enchiladas give a taste of coastal Mexican cuisine, but some types contain too much cheese, butter and salty cream that they can pack a whopping 50 grams of fat per serving. Our kind has a vigorous taste and only half the calories and 6 grams of fat per serving, plus we use precooked skinned shrimp so you can get the dish on your table fast enough for a weeknight dinner. The extension of refried beans helps makes these enchiladas an outstanding source of fibre as well. You are watching for a quick and straightforward summer casserole recipe that won’t do up a lot of Daily Weight Watchers Points allowance? Well, this delightful Shrimp Enchilada Casserole procedure will suit the bill. Full of fibre and protein, every satisfying serving is just 7 Points and is a beautiful, fresh dinner idea that the whole family can enjoy. Classic enchilada flavours are mixed with low-calorie shrimp and bulked up with green vegetables in these low points plus casserole, and the end is pretty darn tasty. It doesn’t demand too long to throw together, which makes it a great choice when you need a quick and straightforward weeknight supper idea that’s also Weight Watchers beneficial. So get those casserole plates out, folks. In a med saucepan, warm and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for around 5 minutes or until pretty hot, stirring occasionally. If you don’t use my enchilada sauce recipe, add spiciness to taste.
INGREDIENTS
- 1-pound peeled tails removed, diced cooked shrimp
- 1 cup thawed frozen corn,
- Two 4-ounce cans chopped green chiles
- 2 cups divided canned green enchilada sauce
- 12 corn tortillas
- One 15-ounce can nonfat refried beans
- 1 cup reduced-fat shredded cheese
- ½ cup chopped fresh cilantro
- One lime cut into wedges
INSTRUCTIONS
- Combine shrimp, corn, green chiles and enchilada sauce in a bowl. Cover and microwave on High for about 2 1/2 minutes.
- Spread enchilada sauce in a baking dish.
- Top with six overlapping tortillas.
- Spread non- fat refried beans evenly over the tortillas.
- Coat the beans with the shrimp mixture, followed by the remaining six tortillas.
- Flow the sauce over the tortillas and cover with foil.
- Bake the at 425 degrees F for about 20 minutes.
- Sprinkle cheese on top. Continue baking
- Coat with cilantro and serve with lime wedges.
Serve with love
