Quick Shrimp Enchilada Bake

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

Your rating: None Average: 4 (273 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

37 Reviews for Quick Shrimp Enchilada Bake


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


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


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.


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


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.


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