FIESTA TORTILLA-SHRIMP CASSEROLE
I know, this probably sounds like a weird casserole, but it's really quite good! Salsa verde adds the heat, so if you like your foods a little milder, switch the salsa to something of your choice.
- 6 inch corn tortillas
- 1 c
- salsa verde
- 1/2 c
- sour cream
- 3 Tbsp
- a.p. flour
- 4 tsp
- dried cilantro, crushed
- 1 pkg
- 12 oz. frozen cooked, peeled & deveined shrimp, thawed
- 1 c
- frozen whole kernel corn
- 1 c
- shredded mexican chihuahua or farmer cheese
1Cut 3 of the tortillas into 6 wedges each; place into the bottom of a greased square 2-qt. baking dish; set aside.
Cut remaining tortillas into thin bite-size strips and place on a baking sheet; bake at 350 about 10 minutes or until crisp.
2Meanwhile, combine salsa, sour cream, flour and cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortillas in dish.
3Bake, uncovered, in a 350^ oven for 40-45 minutes or until heated through. Arrange baked tortilla strips over casserole. Sprinkle with the cheese and bake for 5 minutes more.
Garnish ideas: sour cream, tomato, jalapeno peppers.