Shrimp takes center stage in this spicy Mexican-inspired casserole. It's loaded with corn, green salsa, and Monterey Jack cheese and topped with crunchy homemade tortilla strips. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Place half of the tortilla strips in the bottom of a lightly greased 2-quart baking dish; set aside. Arrange the remaining tortilla strips on a baking sheet; bake for 12 to 14 minutes or until crisp.

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  • Meanwhile, stir together salsa, cheese, the 1/2 cup sour cream, the flour, and 2 tablespoons of the cilantro in a large bowl. Stir in shrimp and corn. Spoon the shrimp mixture over the tortilla strips in the baking dish.

  • Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving. Sprinkle with the baked tortilla strips, tomato, and the remaining 2 tablespoons cilantro.

  • If desired, serve with the 1/4 cup sour cream.

Nutrition Facts

242 calories; 7.7 g total fat; 3.7 g saturated fat; 129 mg cholesterol; 564 mg sodium. 340 mg potassium; 25.4 g carbohydrates; 3.4 g fiber; 3 g sugar; 20.2 g protein; 885 IU vitamin a iu; 10 mg vitamin c; 33 mcg folate; 207 mg calcium; 3 mg iron; 54 mg magnesium;