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

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Recipe Summary test

active:
20 mins
total:
1 hr 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

3/4 cup
242 calories; protein 20.2g; carbohydrates 25.4g; dietary fiber 3.4g; sugars 3.5g; fat 7.7g; saturated fat 3.7g; cholesterol 129.5mg; vitamin a iu 884.7IU; vitamin c 9.8mg; folate 33.5mcg; calcium 207mg; iron 2.8mg; magnesium 54.2mg; potassium 340.5mg; sodium 564.1mg.

2 1/2 lean protein, 1 1/2 starch, 1/2 fat

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