Quick Shrimp Enchilada Bake

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

Your rating: None Average: 4.1 (211 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 Recipe

35 Reviews for Quick Shrimp Enchilada Bake


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!


My daughter is a picky eater and she likes. I will definitely make this recipe again.


this was a easy recipe and we all loved it. Kids went and got thirds. We will be making this again.


I made this for the first time last night and my boyfriend liked it a lot. He went back for seconds. This was pretty easy to make, which was great since I had a long day at work and didn't have the energy to do anything really complicated.


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