This meal was a hit with my whole family. I didn't have pre-cooked shrimp on hand, but had some raw so I peeled, cut and cooked with PAM and added some chili powder, garlic salt and pepper until it was pink. No need to microwave if you are cooking the shimp, plus it gave it a fresher flavor. I also poured on all 32 ounces of enchilada sauce, and thought it was too much at first, but it soaked in nicely. Agree that heating the beans makes a huge difference and they spread much easier.
Made some homemade pinto beans and a tomato/avacado salad and it was one of the best meals of the summer!