Rating: 4.42 stars
43 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2005

Gallery

Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

    Advertisement
  • Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.

  • Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

  • Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Tips

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

291 calories; protein 24.5g; carbohydrates 36.4g; dietary fiber 5.8g; sugars 2.1g; fat 6.2g; saturated fat 2.2g; cholesterol 127.1mg; vitamin a iu 683.9IU; vitamin c 10.5mg; folate 24.1mcg; calcium 232.8mg; iron 1.9mg; magnesium 53.7mg; potassium 228.2mg; sodium 1162.2mg; thiamin 0.1mg.
Advertisement

Reviews (21)

43 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
This is in regular rotation at our house - perfect for a weeknight dinner when the last thing you want to do is cook. I recommend using low-sodium beans and salsa as the sodium can add up quickly if you're not careful. The fresh cilantro and lime are key - they make the dish really special. I serve this with a green salad with a citrusy dressing and avocado it's a great light summery meal. Read More
Rating: 3 stars
07/17/2012
Pretty good I liked it okay but I couldn't really taste the shrimp because the refried beans have such a strong flavor. Also the shrimp were pretty chewy from cooking for so long. I wonder if raw shrimp wouldn't work better Also black beans instead of refried beans as earlier poster suggested. I served with cilantro and a dollop of sour cream. Pros: Healthy lowfat simple Cons: Bland Read More
Advertisement
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
08/05/2012
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.-á -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 Cons: Had to make a lot of little changes to the recipe but it turned out amazing! Read More
Rating: 5 stars
10/30/2011
We made four trays of this for a buffet lunch after a graduation ceremony. It was great. With thirty people we only had one tray left. We had 3 guests ask us for the recipe. I read the comment about the microwave and released that we heated it on the stove top instead of the microwave. Otherwise we followed the recipe. Read More
Advertisement
Rating: 2 stars
08/14/2013
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. Read More
Rating: 4 stars
04/11/2012
Flavorful and filling This is an excellent recipe. One serving is very filling and is packed full of flavor. I added chopped jalapenos and a bit of jalapeno juice as I like spice and that did the trick. Read More
Rating: 5 stars
03/09/2013
Delicious and Quick! I made this last night and it was super easy. Everyone loved it. Will definitely be making this again. Read More