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Ingredients

• 1 pound  peeled cooked shrimp, (see Ingredient Note), tails removed, diced
• 1 cup  frozen corn, thawed
• 2 4-ounce cans  chopped green chiles, (not drained)
• 2 cups  canned green enchilada sauce, or green salsa, divided
• 12   corn tortillas
• 1 15-ounce can  nonfat 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

Description

Shrimp Enchiladas Offer A Taste Of Coastal Mexican Cuisine But Some Versions Contain So Much Cheese, Butter And Sour Cream That They Can Pack A Whopping 50 Grams Of Fat Per Serving. Our Version Has Vibrant Flavor And Only Half The Calories And 6 Grams Of

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