Shrimp Enchilada

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 307.6
  • Total Fat: 5.3 g
  • Cholesterol: 114.0 mg
  • Sodium: 1,016.8 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 8.9 g
  • Protein: 24.0 g

View full nutritional breakdown of Shrimp Enchilada calories by ingredient
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A great alternative to chicken or beef enchiladas. A great alternative to chicken or beef enchiladas.
Number of Servings: 8


    1 lb large shrimp, roasted, peeled, deveined and tails off
    1 cup mild green chili peppers (2 small cans)
    1 yellow bell pepper, roasted, and diced
    1 pasilla pepper, roasted and diced
    2 ears of corn, roasted or grilled, cut off the cob (1 cup)
    1 can (28 oz) La Victoria green enchilada sauce
    12 corn tortillas
    1 can black beans, drained and rinsed
    1 cup low fat Mexican cheese
    1/2 cup diced cilantro
    1 lime, cut into wedges for garnish


Prepare ingredients as listed, then cut shrimp into bite sized pieces. Mix shrimp with corn, black beans, chiles, half the cilantro and 18 oz of enchilada sauce in a large mixing bowl.

Spray a glass cake pan with cooking spray. Pour remaining enchilada sauce in the bottom of the pan. Place 6 of the corn tortillas in bottom of pan on top of the sauce. Pour half the shrimp sauce mixture over the tortillas and spread evenly. Spread half the cheese over the sauce. Place the remaining 6 corn tortillas on top, followed by the shrimp mixture, then the remaining cheese.

Put the pan in a preheated 425 degrees oven for 25 minutes. Remove and let cool. Sprinkle remaining cilantro over enchiladas and use the lime wedges individually to taste. Cut into 8 sections. Enjoy!

Note: Lobster or scallops may also be used in this recipe.

Number of Servings: 8

Recipe submitted by SparkPeople user DADTEU.

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