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Quick Shrimp Enchilada Bake

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

Your rating: None Average: 4.1 (210 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

09/13/2010
Anonymous

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!

Comments
07/10/2010
Anonymous

For a vegetarian option, try substituting fresh cauliflower for the shrimp. It's delicious, and the cauliflower's texture is similar to shrimp.

Comments
06/23/2010
Anonymous

Just tried this recipe last night for a birthday dinner and it was excellent. I used a brand of Green chile enchilada sauce called "505" but I think any sauce would be good. I bought the tiny precooked shrimp so as to cut down on dicing up the larger ones. I served it with a pico de gallo and avocado salad on lettuce greens. This is going to be a "go to" recipe for me. It is quick, easy,does not take a lot of ingredients and is very very tasty!

Comments
06/07/2010
Anonymous

WOW!!! This is incredible! FAST, Healthy, and DELICIOUS! I heated the mixture on the stovetop, too, and added the cilantro to that...also added another layer of corn tortillas cuz I had extra enchilada sauce. Hubby already put his order in for chicken ones and for me to make this once a week! A zillion Thanks or a renewed dinner menu! cindy

Comments
05/21/2010
Anonymous

This is one of my favorite recipes on eatingwell.com. Guests always love it and there's usually not any leftovers! I prepare it as directed and share it with all my friends.

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