Shrimp Enchiladas Verde | Seasoned Cooking

Name: Shrimp Enchiladas Verde | Seasoned Cooking
Ingredients: 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced; 1 cup frozen corn, thawed; 2 4-ounce cans chopped green chiles (not drained); 2 cups canned green enchilada sauce or green salsa, divided; 12 corn tortillas; 1 15-ounce can nonfat refried beans; 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar; ½ cup chopped fresh cilantro

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Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas.

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Ingredients

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
½ cup chopped fresh cilantro