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.

Quick Shrimp Enchilada Bake

corn,

green chiles, (not drained)

green enchilada sauce,

corn tortillas

beans

cheese,

cilantro

lime,

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


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.


Delicious BUT spicy and I used mild sauce and chilies!

The flavor was pretty good but it didn’t look anything like the picture.  It was all just mushed together when removed from the dish.  The only change I made was adding a little bit of bell pepper and red onion to the shrimp and corn mixture.  I will not make it again.

Made it nearly exactly as it is written. I used a non stick baking pan. It was wonderful. Leftovers reheated the next day were even better.

I did this to recipe precision, except I used a foil pan, not glass. Not sure if that makes a difference, but it was very wet. It had good flavor, but did not come out of the pan in layers, more like slop. The picture here looked nothing how mine came out. Does the glass baking dish make that much difference?

Will make again.  Also topped with green onions and a dab of sour cream.

I've tried this before and liked it but, tonight i substituted chicken for the shrimp and a layer of guacamole for the beans and added fresh tomato slices to the toppings and it was a hit.

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


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

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. 



Easy and tasty and make-aheadI 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. 

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

it was wonderful after a few changes!!
I substituted 1 can of chopped jalapenos for 1 of the cans of green chilis and I omitted the corn.  I will add another can of Refried beans the next time I make it. I will definitely be making this again.  My hubby says its a keeper!!
Pros: I love using pre cooked shrimp,
Cons: corn, everything TEX MEX these days has corn in it.  YUCK!

Yummy!This was a really easy recipe that came out great. I made half without beans for my husband and it came out fine. It was a little too juicy even letting it sit for 10 minutes after it came out of the oven will TRY to wait a little longer before digging in next time. The extra juice soaked in the leftovers and they have been good all week as leftovers. Yum will be making againPros: tasty, easy to make

Yummy!
This was a really easy recipe that came out great. I made half without beans for my husband and it came out fine. It was a little too juicy even letting it sit for 10 minutes after it came out of the oven will TRY to wait a little longer before digging in next time. The extra juice soaked in the leftovers and they have been good all week as leftovers. Yum will be making again
Pros: tasty, easy to make


It's a keeper......
Only thing different was to add a bit of cumin to the shrimp mix. Delicious!!!!!!!!!!!



First Date Meal
I used some beans that I had made earlier in the week and smashed them instead of canned refried beans. It was easy and my date asked for a second helping. I shared this recipe with my friends and family!



First Date MealI used some beans that I had made earlier in the week and smashed them instead of canned refried beans. It was easy and my date asked for a second helping. I shared this recipe with my friends and family!


While the recipe was tasty, it came out a bit 'wet,' whether because of the thawed corn, the chiles, or the shrimp, I don't know. While I understand the appeal of making this in a short time, I think the consistency of the filling would have been better if it had been cooked longer (say, 45 min.) at a lower temperature (around 375 degrees), to give it time to get a little drier.



This is by far my favorite recipe on this site, and I've tried a lot. My parents were coming for dinner and my father is diabetic and I am on a low calorie diet and this popped right up in the Advanced Search field. I added some black beans to the filling, and topped it off with avocado and a dollop of sour cream and served with a side salad with the Cilantro Lime dressing and a side of pinto beans. The entire family loved it and we had enough leftovers for 2 days. (also, next time I will get creative and try different filling ingredients such as crab meat or chicken or carne asada -  this recipe can be so versitile it will be fun to try!  Also - I agree with above that heating the refried beans helps them spread easier. I will absoluetly do this dish again!

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.


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!




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 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.



This healthy shrimp enchilada recipe offers a taste of coastal Mexican cuisine in an easy-to-make casserole for a fast dinner. Get the recipe for Quick Shrimp Enchilada Bake.

quick shrimp enchilada bake

Total: 45 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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