This is an excellent recipe. One serving is very filling, and is packed full of flavor. I added chopped jalapenos and a bit of jalapeno juice as I like spice, and that did the trick.
Quick Shrimp Enchilada Bake
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.
37 Reviews for Quick Shrimp Enchilada Bake
This recipe turned out to be exactly the way it was described: low fat, quick and easy and delicious! My family kept going back for more. It will definitely be one of our go-to recipes from now on.
I used green salsa made with tomatillos so lots of flavor and organic black bean refried beans, as well as rice cheddar cheese. Everything worked out very well.
I made it like the recipe said, but added lots of spices and jalapenos. Used raw shrimp and sauteed... If I made this again, I would use black beans instead of no-fat refried. This recipe was bland. My husband didn't like it much either. Just meh!
I made this dish today and I was a little nervous at first. I've never had green enchilada sauce before. It wasn't bad, but it certainly wasn't something that I loved. I read some of the comments and I'll probably try it again and try it with red sauce instead of green next time.
I substituted 1 can of chopped jalapenos for 1 of the cans of green chilis and I omitted the corn. I will add another can of Refried beans the next time I make it. I will definitely be making this again. My hubby says its a keeper!!