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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 (218 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

36 Reviews for Quick Shrimp Enchilada Bake

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.

Comments
05/15/2010

We made four trays of this for a buffet lunch after a graduation ceremony. It was great. With thirty people, we only had one tray left. We had 3 guests ask us for the recipe. I read the comment about the microwave and released that we heated it on the stove top instead of the microwave. Otherwise, we followed the recipe.

Comments
04/30/2010
Anonymous

Quick and easy to make.i love shrimp and this dish was really delicious,Will recommend to my friends.........

Comments
04/23/2010
Anonymous

This is in regular rotation at our house - perfect for a weeknight dinner when the last thing you want to do is cook. I recommend using low-sodium beans and salsa, as the sodium can add up quickly if you're not careful. The fresh cilantro and lime are key - they make the dish really special. I serve this with a green salad with a citrusy dressing and avocado, it's a great light summery meal.

Comments
04/16/2010
Anonymous

Have made this for my husband and myself and find that we always full and have leftovers for the next night. We absolutely love this recipe and I have shared it with many friends. I do substitute a cup of hominy for the corn and I feel that it adds an even more authentic Mexican taste to it.

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