Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada Bake

38 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges


  • Active

  • Ready In

  1. Preheat oven to 425 °F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 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.
  4. 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.

Nutrition information

  • 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; 1162 mg sodium; 228 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 2 starch, 2 lean meat

Reviews 38

September 18, 2016
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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
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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
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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
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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!
August 14, 2013
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By: EatingWell User
not bad but won't make again This wasn't awful, but on the 3rd night I was going to re-heat it, my husband confessed that he couldn't take it another night.
March 09, 2013
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By: emiliekelliott
Delicious and Quick! I made this last night and it was super easy. Everyone loved it. Will definitely be making this again.
December 31, 2012
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By: akemp
Easy and tasty and make-ahead I made this in morning - took about 15 mins to put together. Sauteed shrimp in pan with some chipotle powder. Then I sauteed chopped red bell pepper. Added both to the corn mix - not heated since it was going in fridge anyway. Used refried black beans and queso fresco on top. Took it out of fridge at 5, oven at 6, was great. Definitely better with lime.
August 05, 2012
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By: EatingWell User
Great dinner for the boyfriends parents -cook raw shrimp with half an onion until shrimp are pink - heat the refried beans on the stove - do not add shrimp to microwave mixture -layer dish pan with enchilda sauce, than put on 1st layer of tortillas, than put on first layer of beams, than shrimp, than corn mixture, than layer of cheese, than cover with a layer or tortillas and repeat layers.-á -put on top coat of tortillas, and follow recipe Not as healthy as the original, but it taste great!! Pros: Filling, good flavor, easy to make, light Mexican food Cons: Had to make a lot of little changes to the recipe, but it turned out amazing!
August 05, 2012
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By: EatingWell User
The family loved it!! I made a lot of little changes to the original recipe: -used raw shrimp and cooked it on the stove with half an onion -heated the refrained beans in separate dish on the stove -heat up corn mixture without shrimp -1st layer I put on the beans, than shrimp, than corn mixture than small layer of cheese -I put on a second layer of tortillas and than repeated the prior step -put on top layer of tortillas and added some enchilada sauce to the top So basically, I added onions, cooked the shrimp, heated the beans, added a second layer to the casserole and used a lot more cheese. Everyone loved it. To keep it healthy, probably use less cheese and maybe don't do a second layer. Hope you like it as much as we did :) Pros: Taste great, very filling, good Mexican food without all the cream