Healthy Shrimp Enchilada Bake

Happy Tuesday everyone, guess whats on my agenda? If you guessed studying your right, and tonight will be my second Alpha workout. I’m definitely nervous and excited per usual. Anyways, lets talk about yesterday though because I have another amazing dinner recipe for you today!

It started with 20 minutes of yoga and a big bowl of puffins:

Followed by leftovers of Shrimp and Goat Cheese Tortilla Crusted Quiche for lunch. Love leftovers, so easy.

Before I ran off to an appointment I quickly made a protein shake with one scoop of protein powder, 5 strawberries, almond milk, and ice. You never know how long those doctor appointments are going to take, and I’m glad I did because I didn’t get home till close to 6pm.

When I got back I got to work making dinner, I asked Paul if he was sick of shrimp and wanted something else. He looked at me like I was crazy and said “I never get sick of seafood.” Well, okay then here we go!

Recipe adapted from www.eatingwell.com Quick Shrimp Enchilada Bake

This recipe is already pretty healthy but didn’t quite have enough veggies to suite my taste. So I added some bell peppers and onions to inject some extra flavor and filling power! It came out so good, I love Mexican food I could eat it every single night, can’t live without it for a whole week type of obsessed. Luckily Mexican food is pretty easy to healthify with a few small tweaks, this totally tamed the Mexican food monster inside for a while. Definitely make this, it was delicious.

Ingredients:

• 1 pound peeled cooked shrimp, tails off, frozen is fine

• ½ cup frozen corn

• 1 4-ounche cans chopped green chiles

• 1 can enchilada sauce

• ¼ cup salsa

• ½ red bell pepper chopped

• ½ green bell pepper chopped

• ½ onion chopped

• 1 tbsp canola oil

• ¾ 15 ounce can non fat refried beans

• 1 cup reduced fat shredded cheese

• 1 green onion

Directions:

1. Preheat oven to 435F. Coat a 9 by 13 glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles (only use one can if spicy isn’t your thing) and 1 can enchilada sauce in a microwave safe medium bowl. Cover and microwave on high until heated through about 6 minutes (unless you thawed your shrimp and corn first then like 2 minutes.)

3. Spread ¼ cup salsa on bottom of pan and cover with 6 corn tortillas.

4. Spread refried beans evenly over the tortillas (you can use the whole can if you want but I thought ¾ looked like enough).

5. Sauté peppers and onions until tender about 5-7 minutes in canola oil.

Once they are nice tender and done, top the beans with the peppers/onions.

6. Remove ¼ cup of liquid from shrimp mixture and set aside. Top everything with the shrimp mixture, followed by the remaining 6 tortillas. Then top that with the liquid you set aside. Cover with foil.

7. Bake the casserole until it begins to bubble on the sides, about 25 minutes. Remove the foil; sprinkle cheese on and one sliced cut green onion on top bake about 5-10 minutes more until cheese is melted and tortillas are slightly browned.

8. Let stand 10 minutes and enjoy with reduced fat sour cream, avocado or salsacado (1/2 avocado, 1 tbsp plain nonfat greek yogurt, ¼ cup salsa mixed together.)