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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


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.

  • 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; protein 20.2g 40% DV; carbohydrates 25.4g 8% DV; dietary fiber 3.4g 14% DV; sugars 3.5g; fat 7.7g 12% DV; saturated fat 3.7g 19% DV; cholesterol 129.5mg 43% DV; vitamin a iu 884.7IU 18% DV; vitamin c 9.8mg 16% DV; folate 33.5mcg 8% DV; calcium 207mg 21% DV; iron 2.8mg 16% DV; magnesium 54.2mg 19% DV; potassium 340.5mg 10% DV; sodium 564.1mg 23% DV.