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Course Main Course
Cuisine Mexican
Total Time 45 minutes
Servings 6
Author Ann Maloney

Ingredients

  • 1 1/2 cups enchilada sauce or medium red or green salsa divided
  • 1 cup about 7 ounces frozen corn, thawed
  • 1/4 cup minced fresh jalapeño chile peppers about 1 large, seeded, or 1 (4-ounce) can chopped green chiles, drained
  • 1/4 cup roughly chopped kalamata olives about 12 (optional)
  • 1 1/2 pounds peeled cooked shrimp tails removed, diced (see NOTE)
  • 12 6-inch corn tortillas
  • 1 15-ounce can whole pinto or black beans, drained
  • 2 1/2 cups 10 ounces shredded cheese, such as Monterey Jack or extra-sharp cheddar cheese, divided
  • Fresh cilantro for garnish (optional)
  • Poblano Cream see related recipe, Mexican crema or sour cream, for serving (optional)

Instructions

  • Position a rack in the center of the oven and preheat to 425 degrees. Coat a 9-by-13-inch glass baking dish with cooking spray.
  • In a medium saucepan over medium-high heat, add 1/2 cup enchilada sauce (or salsa), corn, chiles and olives. Bring to a simmer and add the shrimp, cooking until the shrimp are warm, 1 to 2 minutes. Remove from the heat.
  • Spread 1/4 cup enchilada sauce (or salsa) in the baking dish. Top with a layer of 6 overlapping tortillas.
  • Place the beans in a medium bowl and gently mash, leaving some whole.
  • Spread the beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by 1 cup cheese. Top with the remaining 6 tortillas. Pour the remaining 3/4 cup of sauce over the tortillas and spread evenly so all are moistened. Cover the dish tightly with foil.
  • Bake the casserole for about 20 minutes, or until it begins to bubble on the sides. Remove the foil.
  • Sprinkle the remaining 1 1/2 cups cheese on top and return the dish to the oven for an additional 8 minutes, until the cheese is melted.
  • Let the casserole cool for at least 5 minutes before slicing, then sprinkle with cilantro, if using.
  • Serve with Poblano Cream, Mexican crema or sour cream, and lime wedges, if desired.

Notes

Calories: 530; Total Fat: 15 g; Saturated Fat: 1 g; Cholesterol: 150 mg; Sodium: 1041 mg; Carbohydrates: 59 g; Dietary Fiber: 12 g; Sugars: 3 g; Protein: 40 g.