Directions

1. Preheat the oven to 425 degrees. Spray a 9-by-13” glass dish with cooking spray.

2. In a large microwave-safe bowl, combine ½ cup enchilada sauce, corn, hatch green chiles, and thawed shrimp. Cover and microwave for 2 minutes.

3. Spread ¼ cup enchilada sauce in the dish. Top with four overlapping tortillas. For gluten free enchiladas, use Siete tortillas!

4. Spread refried beans over the tortillas. Top with shrimp, corn, chile mixture, followed by another four tortillas. Pour the remaining sauce over the tortillas.

5. Remove the foil, top with cheese, and bake for another 3-5 minutes until the cheese is melted.

6. Cover the dish with foil and bake for 20 minutes.

7. Serve with cilantro, sour cream, avocado, and lime. Enjoy!