Shrimp Enchiladas Verde

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“Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.”
1hr 5mins

Ingredients Nutrition

  • 1 cup frozen corn, thawed
  • 1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
  • 2 (4 ounce) canschopped green chilies (not drained)
  • 2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
  • 12 corn tortillas
  • 1 (15 ounce) can fat-free refried beans
  • 1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
  • 12 cup chopped fresh cilantro
  • 1 lime, cut into wedges


  1. Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
  4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

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