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.

"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

First Date Meal

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.


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!


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