Quick Shrimp Enchilada Bake

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

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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

37 Reviews for Quick Shrimp Enchilada Bake


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!


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!


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


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!


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