- Makes: 4 servings
- Prep: 20 mins
- Bake: 45 mins 350°F
Fiesta Tortilla-Shrimp Casserole
6 inches corn tortillas
cup green salsa
cup sour cream
teaspoons dried cilantro, crushed
12 ounce package frozen peeled and deveined cooked shrimp, thawed
cup frozen whole kernel corn
cup shredded Mexican Chihuahua cheese or farmer cheese (4 ounces)
Snipped fresh cilantro, sour cream, and/or chopped tomato (optional)
- Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish. Cut each of three tortillas into six wedges; place in the bottom of the prepared baking dish. Set aside. Cut the remaining three tortillas into thin bite-size strips; place on a baking sheet. Bake, uncovered, about 10 minutes or until crisp.
- Meanwhile, in a medium bowl, combine salsa, the 1/2 cup sour cream, flour, and dried cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortillas in dish.
- Bake, uncovered, for 40 to 45 minutes or until heated through. Top with baked tortilla strips and cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with fresh cilantro, additional sour cream, and/or tomato. Makes 4 servings.
Nutrition Facts (Fiesta Tortilla-Shrimp Casserole)
- Per serving:
- 408 kcal cal.,
- 15 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 208 mg chol.,
- 581 mg sodium,
- 39 g carb.,
- 2 g fiber,
- 5 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Related CategoriesBreakfast and Brunch Fish and Seafood Recipes, Casseroles, Christmas Recipes, Dinner Recipes, Ethnic Recipes, Fish and Seafood Recipes, Halloween Recipes, Healthy Recipes, Heart-Healthy Recipes, Low Fat Recipes, Mexican Casseroles, Mexican Recipes, Seafood Casseroles, Shellfish Recipes, Thanksgiving Recipes, Vegetable Casseroles, Vegetable Recipes