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.
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.
36 Reviews for Quick Shrimp Enchilada Bake
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!
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.
I made this last night and it was super easy. Everyone loved it. Will definitely be making this again.
I made this in morning - took about 15 mins to put together. Sauteed shrimp in pan with some chipotle powder. Then I sauteed chopped red bell pepper. Added both to the corn mix - not heated since it was going in fridge anyway. Used refried black beans and queso fresco on top. Took it out of fridge at 5, oven at 6, was great. Definitely better with lime.