Spicy Shrimp Casserole
6 - 6 inch corn tortillas, cut into bite sized strips*
1 cup bottled green salsa
1 cup shredded reduced fat Monterey Jack cheese (4 oz)*
1/2 cup light sour cream
3 Tablespoons flour
1/4 cup snipped fresh cilantro*
1 - 12 ounce package frozen, cooked, peeled, and deveined shrimp, thawed
1 cup frozen yellow and white whole kernel corn
1 medium tomato*
1. Preheat oven to 350 degrees F. Place half of the tortilla strips in the bottom f a lightly greased 2 -quart baking dish, set aside. Arrange remaining tortilla strips on a baking sheet; bake 12 to 14 minutes or until crisp.
2. Meanwhile, in a large bowl, stir together salsa, cheese, sour cream, flour, and 2 tablespoons of the cilantro. Stir in shrimp and corn. Spoon shrimp mixture over tortilla strips in baking dish.
3. Bake 40-45 minutes or until heated through. Let stand 10 minutes before serving. Sprinkle with baked tortilla strips, tomato and remaining 2 tablespoons of cilantro.
4. If desired, serve with 1/4 cup light sour cream divided among servings.
*Tortillas - I used low carb whole grain flour tortillas. I really like them, they add an interesting flavor, and you don't need as many. Plus, with what's left over, you can make some chips to have with salsa later.
*Cheese - We tried chipotle cheddar. It was really good.
*Cilantro - I don't like cilantro. At all. So, I didn't add it.
*Tomato - I cooked it into the casserole, but I still didn't like it. I don't like tomatoes too much, unless they are in some sort of sauce. Like I said, I think I may omit them from my serving of the casserole next time.
Sorry about the picture quality, I must have had it on the wrong setting, but it was really yummy!