Text 13557, 71 rader
Skriven 2014-05-23 07:13:42 av Dave Drum (1:261/38)
Ärende: Chile 6356
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Quick Shrimp Enchilada Bake
 Categories: Latino, Seafood, Beans, Cheese, Chilies
      Yield: 8 Servings

      1 lb Peeled, cooked, shrimp;
           - tails off, diced
      1 c  Corn; thawed
      8 oz Chopped green chilies,
           - undrained
      2 c  Green enchilada sauce or
           - salsa; divided
     12    Corn tortillas
     15 oz Can refried beans
      1 c  Shredded cheese
    1/2 c  Chopped fresh cilantro
      1    Lime; in wedges

  Preheat oven to 425øF/220øC. Coat a 9-by-13-inch glass
  baking dish with cooking spray.

  Combine shrimp, corn, chiles and 1/2 cup enchilada sauce
  (or salsa) 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 (or salsa) in the prepared
  baking dish. Top with a layer of 6 overlapping tortillas.
  Spread refried beans evenly over the tortillas. Top the
  beans with the shrimp mixture, followed by the remaining 6
  tortillas. Pour the remaining sauce (or salsa) 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 and serve
  with lime wedges.

  Ingredient note: Shrimp is usually sold by the number
  needed to make one pound. For example, "21-25 count" means
  there will be 21 to 25 shrimp in a pound. Size names, such
  as "large" or "extra large," are not standardized, so to
  be sure you're getting the size you want, order by the
  count (or number) per pound. Both wild-caught and
  farm-raised shrimp can damage the surrounding ecosystems
  when not managed properly. Fortunately, it is possible to
  buy shrimp that have been raised or caught with sound
  environmental practices. Look for fresh or frozen shrimp
  certified by an independent agency, such as Wild American
  Shrimp or Marine Stewardship Council. If you can't find
  certified shrimp, choose wild-caught shrimp from North
  America - it's more likely to be sustainably caught.

  MAKE AHEAD TIP: Prepare through Step 3, cover and
  refrigerate for up to 1 day. Allow the cold baking dish to
  warm slightly before placing in a hot oven.

  EatingWell.com | November 2011

  MM Format by Dave Drum - 12 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... To cook is to create. -- Benjamin Disraeli (1804 - 1881)

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