Fiesta Tortilla-Shrimp Casserole

Fiesta Tortilla-Shrimp Casserole

  • Servings: 4
  • Course: Main Dish

This delicious dish is overflowing with creamy cheese. To ensure your pan doesn't become a sticky mess, use Reynolds Wrap® Pan Lining Paper. Line your baking dish or casserole with the parchment side towards the food, and cook as you normally would. Reynolds Wrap® Pan Lining Paper makes for easier serving and cleanup—so you can spend less time in the kitchen and more time enjoying your family and friends.

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  • 6 corn tortillas
  • 1 cup green salsa
  • 1/2 cup sour cream
  • 3 all-purpose flour
  • 4 dried cilantro, crushed
  • 1 ounce frozen peeled and deveined cooked shrimp, thawed
  • 1 cup frozen whole kernel corn
  • 1 cup shredded Mexican Chihuahua cheese or farmer cheese (4 ounces)
  • Snipped fresh cilantro, sour cream, and/or chopped tomato (optional)
  • Reynolds Wrap® Pan Lining Paper


Step 1

Preheat oven to 350 degrees F. Line a 2-quart baking dish with Reynolds Wrap® Pan Lining Paper. Cut each of three tortillas into six wedges; place in the bottom of the prepared baking dish. Set aside. Cut the remaining three tortillas into thin bite-size strips; place on a baking sheet. Bake, uncovered, about 10 minutes or until crisp.

Step 2

Meanwhile, in a medium bowl, combine salsa, the 1/2 cup sour cream, flour, and dried cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortillas in dish.

Step 3

Bake, uncovered, for 40 to 45 minutes or until heated through. Top with baked tortilla strips and cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with fresh cilantro, additional sour cream, and/or tomato. Makes 4 servings.

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