Quick Shrimp Enchilada Bake
1 serving of quick shrimp enchilada bake contains 255 Calories. The macronutrient breakdown is 49% carbs, 24% fat, and 27% protein. This is a good source of protein (31% of your Daily Value), fiber (22% of your Daily Value), and potassium (8% of your Daily Value).
- Makes
- 8 servings
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
Ingredients
Pace, Enchilada Sauce 1 cup or 240g
Cheddar cheese 1 cup, shredded or 113g
Directions
- 1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
- 2. Combine shrimp, corn, chiles and half of the enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
- 3. Spread half of the remaining 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.
- 4. 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.
Nutrition Facts
For 1 serving of quick shrimp enchilada bake (229g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 255 | |
| Fats | 7g | 9% |
| Saturated fats | 3g | 16% |
| Trans fats | 0.2g | |
| Cholesterol | 86mg | 29% |
| Sodium | 967mg | 42% |
| Carbs | 32g | 12% |
| Net carbs | 26g | |
| Fiber | 6g | 22% |
| Sugar | 4g | |
| Protein | 17g | |
| Calcium | 181mg | 18% |
| Iron | 2mg | 24% |
| Potassium | 397mg | 8% |
| Vitamin D | 0.1μg | 1% |
| Vitamins and Minerals | ||
| Alpha carotene | 5μg | |
| Beta carotene | 66μg | |
| Caffeine | 0mg | |
| Choline | 70mg | 13% |
| Copper | 0.3mg | 28% |
| Fluoride | 5μg | |
| Folate (B9) | 58μg | 15% |
| Lycopene | 0μg | |
| Magnesium | 69mg | 16% |
| Manganese | 0.3mg | 15% |
| Niacin | 2mg | 13% |
| Pantothenic acid | 1mg | 11% |
| Phosphorus | 397mg | 57% |
| Retinol | 67μg | |
| Riboflavin (B2) | 0.1mg | 7% |
| Selenium | 26μg | 48% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 6% |
| Vitamin A IU | 575IU | |
| Vitamin A | 74μg | 8% |
| Vitamin B12 | 1μg | 31% |
| Vitamin B6 | 0.3mg | 19% |
| Vitamin C | 8mg | 9% |
| Vitamin D IU | 5IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0.1μg | |
| Vitamin E | 1mg | 7% |
| Vitamin K | 5μg | 4% |
| Zinc | 2mg | 18% |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | 1g | |
| Glucose | 0.2g | |
| Fructose | 0.1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 6g | |
| Fats | ||
| Saturated fats | 3g | 16% |
| Monounsaturated fats | 2g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0.2g | |
| Fatty Acids | ||
| Total omega 3 | 0.2g | |
| Total omega 6 | 0.2g | |
| Alpha Linolenic Acid (ALA) | 0.1g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 1g | |
| Arginine | 1g | |
| Aspartic acid | 1g | |
| Cystine | 0.2g | |
| Glutamic acid | 3g | |
| Glycine | 1g | |
| Histidine | 0.3g | |
| Hydroxyproline | 0g | |
| Isoleucine | 1g | |
| Leucine | 1g | |
| Lysine | 1g | |
| Methionine | 0.4g | |
| Phenylalanine | 1g | |
| Proline | 1g | |
| Serine | 1g | |
| Threonine | 1g | |
| Tryptophan | 0.2g | |
| Tyrosine | 1g | |
| Valine | 1g | |
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