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.
- 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
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.
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.
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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