Shrimp Enchiladas Verde Recipe

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Nutrition per serving    (USDA % daily values)
CAL
422
FAT
23%
CHOL
44%
SOD
162%

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Ingredients for 8 servings

1 15-ounce can nonfat refried beans

12 corn tortillas

2 4-ounce cans chopped green chiles (not drained)

2 cups canned green enchilada sauce or green salsa, divided

1/2 cup chopped fresh cilantro

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced

1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar

1 lime, cut into wedges

1 cup frozen corn, thawed

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