Creamy Shrimp Enchiladas Verde
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.8
- Total Fat: 8.7 g
- Cholesterol: 174.3 mg
- Sodium: 1,242.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 5.9 g
- Protein: 30.2 g
View full nutritional breakdown of Creamy Shrimp Enchiladas Verde calories by ingredient
Introduction
This recipe came from a chicken enchilada recipe, I made some revisions and came up with this. Everyone loves them. This recipe came from a chicken enchilada recipe, I made some revisions and came up with this. Everyone loves them.Number of Servings: 6
Ingredients
-
1lb Medium Cooked Shrimp
1 oz container of fat free cream cheese (softened)
corn tortillas
2 Cans Old El Paso green enchilada sauce
one small can of green chilis chopped(optional)
shredded cheese
salt and pepper (optional)
Directions
Pre-Heat Oven to 400
Peel, rinse and chop shrimp into small pieces.
Put in pot. Add crean cheese, chilis and half a can of enchilada sauce. Heat until cream cheese is smooth. Spray a 9x13 baking pan with cooking spray. Spoon mix into tortillas and roll. Place in baking pan with seam-side down. After all enchiladas are in the pan. Pour remaining cans of sauce over enchiladas. Sprinkle with cheese and bake for 20-25 minutes. I usally serve with back beans and rice makes approx. 12 enchiladas. Serving size is 2.
Number of Servings: 6
Recipe submitted by SparkPeople user TMWITT20.
Peel, rinse and chop shrimp into small pieces.
Put in pot. Add crean cheese, chilis and half a can of enchilada sauce. Heat until cream cheese is smooth. Spray a 9x13 baking pan with cooking spray. Spoon mix into tortillas and roll. Place in baking pan with seam-side down. After all enchiladas are in the pan. Pour remaining cans of sauce over enchiladas. Sprinkle with cheese and bake for 20-25 minutes. I usally serve with back beans and rice makes approx. 12 enchiladas. Serving size is 2.
Number of Servings: 6
Recipe submitted by SparkPeople user TMWITT20.