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