That's all I got.
Well. That and a recipe for Shrimp Enchilada Casserole.
OK, well. That, a recipe for Shrimp Enchilada Casserole and a big 'ole birthday shout for one of my best friends, Emily.
Happy Birthday to you! Love you more than Shrimp Enchilada Casserole! Which is a lot...because this stuff is GOOD.
Shrimp Enchilada Casserole
adapted from Laaloosh
1 lb of medium shrimp, cooked and devained and tails removed
12 corn tortillas
2 4 oz cans chopped green chilies (do not drain)
1 cup of red onion, diced
2 cups canned green enchilada sauce
1 cup of fresh tomatoes, seeded and diced
1 cup of zucchini, diced
1 15 oz can of back beans
1 cup shredded reduced fat cheese (Mexican style)
Preheat the oven to 425 degrees.
Spray a baking dish with cooking spray, spread 1/4 cup of enchilada sauce in the bottom of it, place 6 corn tortillas on top of the sauce. Spread the can of black beans on top of the tortillas.
Combine the shrimp, chilies, 1/2 cup of sauce, zucchinis, tomatoes, and onions in a large bowl. Microwave about 2 1/2 minutes. Place the shrimp mixture on top of the beans. Top with 6 corn tortillas and the rest of the enchilada sauce. Cover and cook for about 20 minutes.
Uncover and top the casserole with the cheese. Bake for another five minutes. Let stand, divide into six equal pieces.
Serving size 1 piece
Points plus 7