Fiesta Tortilla-Shrimp Casserole
- Makes: 4 servings
- Prep 20 mins
- Bake 45 mins
dried cilantro, crushed
frozen peeled and deveined cooked shrimp, thawed
frozen whole kernel corn
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.
(Fiesta Tortilla-Shrimp Casserole)Servings Per Recipe 4, sodium (mg) 581, cal. (kcal) 408, calcium (mg) 293, Potassium (mg) 378, Trans fatty acid (g) 0, carb. (g) 39, vit. C (mg) 5, pro. (g) 29, iron (mg) 5, vit. A (IU) 632, chol. (mg) 208, Riboflavin (mg) 0, Fat, total (g) 15, Thiamin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 6, sat. fat (g) 9, fiber (g) 2, Cobalamin (Vit. B12) (µg) 2, Polyunsaturated fat (g) 1, Folate (µg) 40, sugar (g) 5