Ingredients Fish & Seafood Healthy Shellfish Recipes Healthy Shrimp Recipes Quick Shrimp Enchilada Bake 4.6 (31) 31 Reviews 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. By Jessie Price Jessie Price Jessie Price was editor-in-chief of EatingWell magazine from 2013 until its last issue in April 2022. She began working with EatingWell in 2003 as a freelance recipe tester and soon after joined the team full time. She worked on 13 EatingWell cookbooks and authored the James Beard Award-winning The Simple Art of EatingWell. One of her favorite aspects of the job: tasting recipes in the EatingWell Test Kitchen. (She tasted more than 3,500 over the years!) Jessie also represented EatingWell across national and local media, appearing on NBC's Today show, TV Land's Best Night In and video news network Cheddar. EatingWell's Editorial Guidelines Updated on September 20, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Cook Time: 20 mins Additional Time: 25 mins Total Time: 45 mins Servings: 8 Yield: 8 servings Nutrition Profile: High-Calcium Bone-Health Healthy Aging Low Added Sugar High-Fiber High-Protein Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced 1 cup frozen corn, thawed 2 4-ounce cans chopped green chiles, (not drained) 2 cups canned green enchilada sauce, or green salsa, divided 12 corn tortillas 1 15-ounce can nonfat refried beans 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar ½ cup chopped fresh cilantro 1 lime, cut into wedges Directions 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. 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. Originally appeared: EatingWell Magazine, June/July 2005 Rate It Print Nutrition Facts (per serving) 291 Calories 6g Fat 36g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 291 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 6g 21% Total Sugars 2g Protein 25g 49% Total Fat 6g 8% Saturated Fat 2g 11% Cholesterol 127mg 42% Vitamin A 684IU 14% Vitamin C 11mg 12% Folate 24mcg 6% Sodium 1162mg 51% Calcium 233mg 18% Iron 2mg 11% Magnesium 54mg 13% Potassium 228mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved