Shrimp and Veggie Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Shrimp and Veggie Enchiladas calories by ingredient
Introduction
Healthy (and yummy) enchiladas. Healthy (and yummy) enchiladas.Number of Servings: 12
Ingredients
-
2 Tblsp olive oil
1 lb shrimp, cut into pieces
1 red bell pepper, chopped
1 onion, chopped
2 garlic cloves
1 small package mushrooms, sliced
1 bunch spinach
cilantro, cumin and oregano to taste
salt and pepper to taste
12 corn tortillas
Tomatillo salsa (to dip and drizzle, probably about 1/4-1/2 cup)
8 oz reduced fat monterey jack cheese
Directions
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.