Creamy Shrimp Enchiladas
- Number of Servings: 10
Ingredients
2 tbsp Butter, salted 0.125 cup Flour - Gold medal all purpose flour 16 oz Shrimp, cooked 3 cup Spinach, fresh 2 large (7-1/4" to 8-1/2" long) Carrots, raw 1 small Onions, raw 10 tortilla, medium (approx 6" di Flour Tortillas 1.5 cup Vegetable Broth 5 clove Garlic 4 pepper Jalapeno Peppers 0.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 8 oz Tillamook Pepper Jack Cheese 100 grams Cilantro, raw
Melt butter add flour, brown
Add broth slowly.
Add coconut milk, 3 garlic, cilantro, poblano pepper (or jalapeno)
Add 1/2 of cheese. remove from heat
sautee shrimp, drain, set aside
sautee onion, add carrot, spinach, 2 garlic
add shrimp, dash of hot sauce
Fill tortillas with shrimp mix and remaining cheese.
Roll and place into pan.
Cover with 1/2 of sauce
Bake at 375 degrees F, 20-30 minutes
Cover with remaining sauce.
Serving Size: makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user VEGMONSTER.
Add broth slowly.
Add coconut milk, 3 garlic, cilantro, poblano pepper (or jalapeno)
Add 1/2 of cheese. remove from heat
sautee shrimp, drain, set aside
sautee onion, add carrot, spinach, 2 garlic
add shrimp, dash of hot sauce
Fill tortillas with shrimp mix and remaining cheese.
Roll and place into pan.
Cover with 1/2 of sauce
Bake at 375 degrees F, 20-30 minutes
Cover with remaining sauce.
Serving Size: makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user VEGMONSTER.
Nutritional Info Amount Per Serving
- Calories: 313.2
- Total Fat: 15.6 g
- Cholesterol: 122.6 mg
- Sodium: 586.0 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.3 g
- Protein: 18.3 g
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