Shrimp Enchilada Casserole – 7 Points
Shrimp Enchilada Casserole – 7 Points might be just the Mexican recipe you are searching for. This gluten free and pescatarian recipe serves 6 and costs $3.12 per serving. One portion of this dish contains approximately 30g of protein, 8g of fat, and a total of 372 calories. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Laa Loosh. 1204 people found this recipe to be scrumptious and satisfying. It works well as a main course. If you have green enchilada sauce, tomatoes, corn tortillas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is tremendous. Try White Chicken and Cheese Enchilada Casserole – 6 Points, Absolutely Delicious, Skinny Beef and Bean Enchilada Casserole with Weight Watchers Points, and Reuben Casserole – 7 Points for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 15-ounce can black beans
2 4-ounce cans chopped green chiles, (not drained)
12 corn tortillas
1/2 cup chopped fresh cilantro
2 cups canned green enchilada sauce
1 cup reduced-fat Mexican-style cheese blend, shredded
1 cup red onion, diced
1 lb peeled cooked shrimp, tails removed, diced
1 cup fresh tomatoes, seeded and diced
1 cup zucchini, diced
Equipment:
glass baking pan
oven
microwave
bowl
baking pan
aluminum foil
Cooking instruction summary:
InstructionsPreheat oven to 425°F. Spray a 9-by-13-inch glass baking dish with non-fat cooking spray.Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread black beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro, cut into 6 equally sized portions, and serve.
Step by step:
1. Preheat oven to 425°F. Spray a 9-by-13-inch glass baking dish with non-fat cooking spray.
2. Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas.
4. Spread black beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas.
5. Pour the remaining sauce over the tortillas. Cover with foil.
6. Bake the casserole until it begins to bubble on the sides, about 20 minutes.
7. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro, cut into 6 equally sized portions, and serve.
Nutrition Information:
covered percent of daily need
