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Quick Shrimp Enchilada Bake
Quick Shrimp Enchilada Bake
43 Reviews
From: EatingWell Magazine, June/July 2005
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
- 1 cup frozen corn, thawed
- 2 4-ounce cans chopped green chiles, (not drained)
- 2 cups canned green enchilada sauce, or green salsa, divided
- 12 corn tortillas
- 1 15-ounce can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges
Preparation
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Active
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Ready In
- Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
- Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2½ minutes.
- Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by 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 cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
- Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
- Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
- Per serving: 291 calories; 6 g fat(2 g sat); 6 g fiber; 36 g carbohydrates; 24 g protein; 24 mcg folate; 127 mg cholesterol; 2 g sugars; 0 g added sugars; 684 IU vitamin A; 11 mg vitamin C; 233 mg calcium; 2 mg iron; 1,162 mg sodium; 228 mg potassium
- Nutrition Bonus: Calcium (23% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 1 vegetable, 2 starch, 2 lean meat
Reviews 43
April 03, 2019
By: Angie
Delicious BUT spicy and I used mild sauce and chilies!
July 16, 2018
By: magen
The flavor was pretty good but it didn’t look anything like the picture. It was all just mushed together when removed from the dish. The only change I made was adding a little bit of bell pepper and red onion to the shrimp and corn mixture. I will not make it again.
July 30, 2017
By: jogoose
Made it nearly exactly as it is written. I used a non stick baking pan. It was wonderful. Leftovers reheated the next day were even better.
June 11, 2017
By: Hap
I did this to recipe precision, except I used a foil pan, not glass. Not sure if that makes a difference, but it was very wet. It had good flavor, but did not come out of the pan in layers, more like slop. The picture here looked nothing how mine came out. Does the glass baking dish make that much difference?
October 24, 2016
By: Li Shvz
Will make again. Also topped with green onions and a dab of sour cream.
September 18, 2016
By: mandres268
I've tried this before and liked it but, tonight i substituted chicken for the shrimp and a layer of guacamole for the beans and added fresh tomato slices to the toppings and it was a hit.
December 24, 2014
By: EatingWell User
Redonkulous
My family left the table asking for the recipe. I was blown away at how tasty this dish was considering I'm not a huge fan of shrimp dishes. I will definitely make this again and again!
Pros: easy, quick, delicious
November 12, 2014
By: EatingWell User
Simple, easy and basic
I like the concept of this recipe and will make it again. However, I think I'll either put less refried beans, or put the refried beans on the side, because they overwhelm/mask the flavor of the shrimp. Also, I would suggest putting some cheese inside the layers, with just a small amount of cheese on top.
Pros: hearty
Cons: not a lot of flavor
October 02, 2013
By: EatingWell User
Delicious, easy dish!
My boyfriend's absolute favorite meal now, and one of mine too! So easy and delicious, there's next to no prep work! I add in a mix of frozen peppers and onions with the frozen corn and add an extra layer of the refried beans to use more of them!
