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!
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.
35 Reviews for Quick Shrimp Enchilada Bake
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.
My husband and I loved this! Couldn't get green enchilada sauce in my neck of the woods so I used red and it was yummy. Since pepper jack is also not available I used sambal gouda cheese which added a bit of kick. I think a sprinkling of diced black olives would be nice to add along with a spoonful of 0% greek yogurt which is our sour cream substitute. Eaten together with a citrussy salad with avocado and you can't go wrong!
This is by far my favorite recipe on this site, and I've tried a lot. My parents were coming for dinner and my father is diabetic and I am on a low calorie diet and this popped right up in the Advanced Search field. I added some black beans to the filling, and topped it off with avocado and a dollop of sour cream and served with a side salad with the Cilantro Lime dressing and a side of pinto beans. The entire family loved it and we had enough leftovers for 2 days. (also, next time I will get creative and try different filling ingredients such as crab meat or chicken or carne asada - this recipe can be so versitile it will be fun to try! Also - I agree with above that heating the refried beans helps them spread easier. I will absoluetly do this dish again!