1 large onion, thinly sliced
3 cloves garlic, finely chopped
1 lb peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
1 4-oz can chopped green chiles, (not drained)
1 16-oz jar Herdez Salsa Verde
12 corn tortillas
1 15-oz can black beans
2 cups shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
- Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Melt 2 Tbs of your cooking fat of choice (I used butter) in a skillet over medium heat and sauté onions and garlic until onions are translucent. Add shrimp, corn, chiles, and 1/2 cup salsa verde to the skillet. Heat until warmed through.
- Spread 1/4 cup salsa verde in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread the black beans over the tortillas and then top with the shrimp mixture. Sprinkle the chopped cilantro and about a cup of cheese and then top with the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
- Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle the remaining cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
Serve with a dollop of sour cream, more cilantro, and lime wedges.