INGREDIENTS
8 large flour tortillas
32 oz (two cans) green chile enchilada sauce
16 oz (26-30 pieces) bag of cooked and peeled shrimp, remove tails
16 oz can whole kernel corn, drained
16 oz can black beans, drained
4 oz can diced green chiles
3 cups shredded Mexican style cheese blend
1. Preheat oven to 425 degrees F.
2. Quarter the shrimp then place into a large mixing bowl. Add the corn, beans and chiles and mix together. Set aside.
3. Into a large baking dish add one can of green chile enchilada sauce. Place one tortilla into the sauce, add several heaping spoonfuls of shrimp mixture and cheese. Roll tortilla up and move to one end of dish. Repeat this process until dish is full. Pour one can of green chile enchilada sauce over rolled enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle remaining cheese over enchiladas and bake for another 5 minutes or until cheese is melted.
