Shrimp and Veggie Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tblsp olive oil1 lb shrimp, cut into pieces1 red bell pepper, chopped1 onion, chopped2 garlic cloves1 small package mushrooms, sliced1 bunch spinachcilantro, cumin and oregano to tastesalt and pepper to taste12 corn tortillasTomatillo salsa (to dip and drizzle, probably about 1/4-1/2 cup)8 oz reduced fat monterey jack cheese
Makes 12 serving
Warm the tomatilla salsa on the stove (or make your own!)
Saute (in order) the onions, red bell pepper and garlic in the olive oil. Add the spices.
Add the shrimp and spinach and saute a few minutes until the shrimp is pink.
Dip the tortillas in the salsa, fill with the stuffing, cilantro (if you want it) and a little cheese then roll
Place the 12 rolled, stuffed tortillas in a baking dish. Drizzle salsa on top. Sprinkle the rest of the cheese on top.
Bake 12 minutes (until the cheese is melted) at 350 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user TEACHER0320.
Warm the tomatilla salsa on the stove (or make your own!)
Saute (in order) the onions, red bell pepper and garlic in the olive oil. Add the spices.
Add the shrimp and spinach and saute a few minutes until the shrimp is pink.
Dip the tortillas in the salsa, fill with the stuffing, cilantro (if you want it) and a little cheese then roll
Place the 12 rolled, stuffed tortillas in a baking dish. Drizzle salsa on top. Sprinkle the rest of the cheese on top.
Bake 12 minutes (until the cheese is melted) at 350 degrees.
Number of Servings: 12
Recipe submitted by SparkPeople user TEACHER0320.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 7.2 g
- Cholesterol: 67.4 mg
- Sodium: 300.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.3 g
- Protein: 15.7 g
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