Quick Shrimp Enchilada Bake

This was a tasty combo.  I love tex mex!

Quick Shrimp Enchilada Bake

1/2 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles, undrained
12 oz canned green or red enchilada sauce, or green salsa, divided
6 corn tortillas
1 c. fat free refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preheat oven to 425°F. Coat a 8x8 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 3 overlapping tortillas (tear 1 tortilla in half to more easily layer in bottom). Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 3 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.
Yield: 4 servings. Per serving= 395 Calories; 15g Fat (31.8% calories from fat); 24g Protein; 47g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 610mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.