Tomitillo Shrimp Enchiladas

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 271.6

Total Fat: 8.5 g
Cholesterol: 152.0 mg
Sodium: 531.4 mg
Total Carbs: 23.3 g
Dietary Fiber: 3.2 g
Protein: 23.6 g

View full nutritional breakdown of Tomitillo Shrimp Enchiladas calories by ingredient

Introduction

(adapted from Family Circle) (adapted from Family Circle)

Number of Servings: 8

Ingredients

2 Tbsp Olive Oil

1/2 medium Red Onion, cut into thin strips

1/2 medium Green Bell Peppers, cut into thin strips 1 1/4 pound shrimp (large or medium) cut in half (can use precooked or raw)

1 cup Frozen Corn

1 tsp Chili Powder

1/2 tsp Cumin Powder

8 Corn Tortillas (150 calories per 2 tortillas used- adjust for differences)

16 oz jar of green tomatillo salsa

3 Tbsp Half & Half

1 cup low fat cheese like, Fiesta Blend Shredded

Directions

1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes. Stir in corn, 1/4 water, chili powder, and cumin. Heat through.

2) Heat oven to 375. Coat a 13x9x2 baking dish with nonstick cooking spray.

3) Wrap four tortillas in damp paper towels. Microwave for 30 seconds. Brush each side with salsa. Spoon 1/8th of shrimp mixture on each. Roll up and place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling. (Don't worry if tortillas break.)

4) Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375, uncovered for 15 minutes or until bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user SKYEYES70.