Quick Shrimp Enchilada Bake

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

Your rating: None Average: 4 (257 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


My family left the table asking for the recipe. I was blown away at how tasty this dish was considering I'm not a huge fan of shrimp dishes. I will definitely make this again and again!

easy, quick, delicious
Simple, easy and basic

I like the concept of this recipe and will make it again. However, I think I'll either put less refried beans, or put the refried beans on the side, because they overwhelm/mask the flavor of the shrimp. Also, I would suggest putting some cheese inside the layers, with just a small amount of cheese on top.

Delicious, easy dish!

My boyfriend's absolute favorite meal now, and one of mine too! So easy and delicious, there's next to no prep work! I add in a mix of frozen peppers and onions with the frozen corn and add an extra layer of the refried beans to use more of them!

not bad but won't make again

This wasn't awful, but on the 3rd night I was going to re-heat it, my husband confessed that he couldn't take it another night.

Delicious and Quick!

I made this last night and it was super easy. Everyone loved it. Will definitely be making this again.


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