Creamy Spinach & White Bean Shrimp Enchiladas 2

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Check out these beauties! If you love a jam-packed good meal then this one is for you. They’re full of good-for-you foods like quinoa, spinach, beans, mushrooms, and of course shrimp. Now, I originally used salad shrimp, but I modified the recipe below to use chopped medium-sized shrimp—just because they’re more flavorful. I don’t think I’ll be buying salad shrimp again anytime soon. Meh. 

Creamy Spinach & White Bean Shrimp Enchiladas | Love.Bake.Read

Dare I call this meal healthy? Wellll…it can be more healthful if you substitute Greek yogurt for the sour cream and if you lighten-up the amount of cheese you use. I’m pretty heavy-handed with cheese just because we looooove it, but feel free to reign it in a touch. Then again, I only ate one enchilada for a meal, so it’s still healthy in my eyes…even with all that golden cheesy goodness.

Creamy Spinach & White Bean Shrimp Enchiladas | Love.Bake.Read

These enchiladas were supposed to be just good ‘ol shrimp enchiladas without all the other goodies, but then we thought we’d better make enough to have some leftover for lunch the next day. So, I went to work bulking up the recipe and it worked like a charm. No reason to skimp on the goodness!

Creamy Spinach & White Bean Shrimp Enchiladas | Love.Bake.Read

I must say, I surprised myself with just how creamy these enchiladas are. Not only are they creamy, they’re spiced perfectly—the green chiles, chili powder, and cayenne pepper work together to create just enough heat for a kick, but not enough to light your mouth on fire. That’s what I’m talking about!

Creamy Spinach & White Bean Shrimp Enchiladas

Yields 9-10 enchiladas


For the filling

  • 1 cup uncooked quinoa
  • 1 tbsp. oil
  • 1 yellow onion—chopped
  • 4 garlic cloves—minced
  • 8 oz. white mushrooms—sliced
  • 8 oz. bag fresh spinach
  • 2 (14.5 oz.) cans white beans—drained and rinsed
  • 2 (4 oz.) cans diced green chiles—drained a bit
  • 1 lb. uncooked medium shrimp—chopped
  • ½ cup sour cream or plain Greek yogurt
  • ¼ cup enchilada sauce (reserved from the 28 oz. can, listed below)
  • 1 tsp. salt
  • 2 tsp. chili powder
  • 1½ tsp. cumin
  • ¼ – ½ tsp. cayenne (depends on how spicy you want it)

To assemble

  • 1 (28 oz.) can enchilada sauce (minus the ¼ cup that went into the filling)
  • 9-10 (8-inch) flour tortillas
  • 16 oz. shredded cheddar cheese
  • Optional toppings: sour cream or Greek yogurt, chopped green onions, shredded cheddar cheese


For the filling

Cook the quinoa according to package directions. Note: I cook 1 cup quinoa in 2 cups water for 25 minutes.

Heat the oil in a large skillet or pot set over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the sliced mushrooms and cook for 7-8 minutes, or until most of liquid that is released cooks off. Add the spinach and let cook until wilted. Add in the beans and diced green chiles and stir to combine. Toss in the chopped shrimp and cook for 1-2 minutes (the shrimp does not need to be fully cooked at this point). Add in the cooked quinoa, along with the sour cream and enchilada sauce, and stir until well combined. Add in the salt, chili powder, cumin, and cayenne pepper and stir to incorporate. Taste and adjust seasonings, if needed. Remove from heat.

To assemble

Preheat the oven to 350 degrees. 

Spray 2 large glass baking dishes with non-stick spray (I used a 9×13 and 11×7). Evenly spread a thin layer of enchiladas sauce in each dish. Set aside.

Wrap 2-3 tortillas in a damp paper towel and heat in the microwave for 20 seconds. To each tortilla, add a heaping ½ cup of filling closer to the left side of the tortilla. Top with a tablespoon or so of cheddar cheese and gently roll to seal. Place each tortilla, seam-side down, in the prepared baking dishes. Repeat until all the filling is used.

Pour or ladle the remaining enchilada sauce over-top each dish of enchiladas. Top both dishes with the remaining cheddar cheese. 

Cover with foil (spray the inside with non-stick spray to prevent sticking) and bake for 25 minutes covered. Remove the foil and bake for 15 minutes. If you’d like, switch the oven to broil and broil for about 5 minutes, or until the cheese is slightly browned and bubbly (watch carefully so the cheese doesn’t burn!). Remove and let cool for about 10 minutes.

Serve warm, topped with sour cream or Greek yogurt, chopped green onions, and cheddar cheese.



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