Over-the-Border Shrimp Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, chopped2 tablespoons extra virgin olive oil3/4 pound uncooked medium shrimp, peeled and deveined1 (4 oz) can chopped green chilies1/2 teaspoon chili powder1/4 teaspoon salt substitute1/4 teaspoon ground cumin1/4 teaspoon ground black pepper1 (8 oz) package fat-free cream cheese, cubed8 (8 inch) whole wheat tortillas, warmed1 1/2 cps chunky salsa1 1/2 cups shredded Monterey Jack cheese
In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt substitute, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over top, sprinkle with Monterey Jack cheese.
Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.
Servings = 8
Number of Servings: 8
Recipe submitted by SparkPeople user FLARANCHO.
Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over top, sprinkle with Monterey Jack cheese.
Bake, uncovered, at 350ºF for 20-25 minutes or until heated through.
Servings = 8
Number of Servings: 8
Recipe submitted by SparkPeople user FLARANCHO.
Nutritional Info Amount Per Serving
- Calories: 316.2
- Total Fat: 12.6 g
- Cholesterol: 102.2 mg
- Sodium: 963.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.1 g
- Protein: 21.7 g
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