Advertisement

Quick Shrimp Enchilada Bake

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

Your rating: None Average: 4.1 (211 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 Recipe

35 Reviews for Quick Shrimp Enchilada Bake

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
06/17/2011
Yummy!

This was a really easy recipe that came out great. I made half without beans for my husband and it came out fine. It was a little too juicy even letting it sit for 10 minutes after it came out of the oven will TRY to wait a little longer before digging in next time. The extra juice soaked in the leftovers and they have been good all week as leftovers. Yum will be making again

tasty, easy to make
Comments
03/09/2011
It's a keeper......

Only thing different was to add a bit of cumin to the shrimp mix. Delicious!!!!!!!!!!!

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?

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
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