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Shrimp Enchilada Casserole


Serves: 8

Prep Time: 10 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Comments

This is a fun dish for a party. You can substitute shredded chicken for the shrimp.

Ingredients

2 pounds shrimp, raw (medium or large)

14 tortillas, corn

12 ounces sour cream, low fat or light

3 cups enchilada sauce, green

6 green onion(s) , chopped

1 whole avocado(s), Haas or any, chopped

1/2 cup cilantro, fresh, chopped

2 cups cheese, cheddar or jack, shredded

1 tablespoon olive oil

1 teaspoon garlic powder

cooking spray, olive oil type

Preparation

Remove the shells from the shrimp and devein and clean them. Pat the shrimp dry with a paper towel. Heat a large skillet or grill pan over medium high heat. Add oil and then add the shrimp in a single layer. Season the shrimp with garlic powder and cook the shrimp for 1 to 2 minutes on each side until just pink. Remove from the skillet and place on a plate to cool. Coat a 13 by 9 inch baking dish with cooking spray. Cut the tortillas into 1 inch thick strips. Grate the cheese. In a medium bowl, mix the enchilada sauce and one cup of the sour cream together. Place a layer of tortilla strips on the bottom of the baking dish. Spoon one third of the enchilada sauce mix over the tortillas. Spread one third of the shrimp over the sauce and sprinkle with one third of the cheese. Repeat with another two layers. Cover with foil and bake at 375 degrees for about 20 minutes. Remove the foil and bake for another 5 minutes. Chop the green onions, cilantro and avocado. Garnish with dollops of the remaining sour cream, cilantro, green onion and avocado.

Nutrition

Per Serving About: 490 calories, 23 g fat, 9 g saturated fat, 36 g protein, 33 g carbohydrates, 5 g dietary fiber, 940 mg sodium


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