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
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
Only thing different was to add a bit of cumin to the shrimp mix. Delicious!!!!!!!!!!!
I used some beans that I had made earlier in the week and smashed them instead of canned refried beans. It was easy and my date asked for a second helping. I shared this recipe with my friends and family!
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!
While the recipe was tasty, it came out a bit 'wet,' whether because of the thawed corn, the chiles, or the shrimp, I don't know. While I understand the appeal of making this in a short time, I think the consistency of the filling would have been better if it had been cooked longer (say, 45 min.) at a lower temperature (around 375 degrees), to give it time to get a little drier.