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Shrimp Enchilada (Casserole)

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“A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added.”

Ingredients Nutrition

  • 10 (6 inch) corn tortillas
  • 1 (16 ounce) can refried beans
  • 1 lb shrimp (I use cooked frozen, defrosted)
  • 2 cups enchilada sauce
  • 1 (4 1/2 ounce) can green chilies
  • 1 cup mushroom (chopped) (optional)
  • 1 12 cups red peppers (half green half red, sliced, you can use frozen)
  • 1 12 cups cheddar cheese (shredded)
  • 12 cup green onion (sperated in half)


  1. Heat oven to 425, spray oil in 9x13in pan.
  2. In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
  3. while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
  4. spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
  5. top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
  6. after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!

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