Quick Shrimp Enchilada Bake

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

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.

READER'S COMMENT:

"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! "

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33 Reviews for Quick Shrimp Enchilada Bake

03/09/2013

Emilie_16

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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12/31/2012

akemp

Recommends this recipe

Easy and tasty and make-ahead

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.

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08/05/2012

Anonymous

Recommends this recipe

Great dinner for the boyfriends parents

-cook raw shrimp with half an onion until shrimp are pink
- heat the refried beans on the stove
- do not add shrimp to microwave mixture
-layer dish pan with enchilda sauce, than put on 1st layer of tortillas, than put on first layer of beams, than shrimp, than corn mixture, than layer of cheese, than cover with a layer or tortillas and repeat layers.
-put on top coat of tortillas, and follow recipe
Not as healthy as the original, but it taste great!!

Pros: Filling, good flavor, easy to make, light Mexican food

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08/05/2012

Anonymous

Recommends this recipe

The family loved it!!

I made a lot of little changes to the original recipe:
-used raw shrimp and cooked it on the stove with half an onion
-heated the refrained beans in separate dish on the stove
-heat up corn mixture without shrimp
-1st layer I put on the beans, than shrimp, than corn mixture than small layer of cheese
-I put on a second layer of tortillas and than repeated the prior step
-put on top layer of tortillas and added some enchilada sauce to the top
So basically, I added onions, cooked the shrimp, heated the beans, added a second layer to the casserole and used a lot more cheese. Everyone loved it. To keep it healthy, probably use less cheese and maybe don't do a second layer. Hope you like it as much as we did :)

Pros: Taste great, very filling, good Mexican food without all the cream

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07/30/2012

Anonymous

Recommends this recipe

Easy Weeknight Meal

I used raw shrimp and sauteed it for just a bit (1-2 minutes) before adding it to the corn mixture AFTER microwaving, and the shrimp wasn't too chewy at all. I didn't find the refried beans to be overpowering, but I'm sure black beans would be tasty in it too. All in all, I'll be making it again!

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