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.
Quick Shrimp Enchilada Bake
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.
37 Reviews for Quick Shrimp Enchilada Bake
This literally takes minutes to make, all of the ingredients can be eyeballed, you only dirty/use one dish, and the results are fantastic. Everyone loved it, husband went back for seconds!
A really quick and easy to prepare casserole with lots of flavor and servings of vegetables. Heating the beans a bit makes them a lot easier to spread.
My family liked this (our kids are 7 and 5). I personally didn't like putting the shrimp in the microwave for 2 minutes. They were a bit rubbery and I think it may have been from being in the micro. I will try it again but may use black beans - chicken would be nice in this too - if I use shrimp I will not put them in the microwave. I gave this dish 2 instead of 3 stars because of the shrimp. It was super easy to make though and my family liked it...can't go wrong with that!