Advertisement

Quick Shrimp Enchilada Bake

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (246 votes)

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.



READER'S COMMENT:
"This is SO good, and super easy. I used raw shrimp, and sauteed them in olive oil and a little salt and pepper prior to putting them in the dish. I will definitely make this again! "
Quick Shrimp Enchilada Bake

37 Reviews for Quick Shrimp Enchilada Bake

04/11/2012
Anonymous
Flavorful and filling

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.

Comments
12/01/2011
Anonymous
Not only delicious but pretty to look at too!

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.

Comments
11/28/2011
Anonymous
MEH

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!

Low fat
Comments
11/21/2011
Anonymous
Wasn't what I was hoping for...

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.

Comments
10/26/2011
it was wonderful after a few changes!!

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!!

I love using pre cooked shrimp,
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner