Over-the-Border Shrimp Enchiladas

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Over-the-Border Shrimp Enchiladas calories by ingredient

Introduction

From a Taste of Home magazine, Southwest flavors get an unexpected spin from cream cheese and shrimp in this quick and easy weeknight favorite. From a Taste of Home magazine, Southwest flavors get an unexpected spin from cream cheese and shrimp in this quick and easy weeknight favorite.

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 8

Ingredients

1 medium onion, chopped

2 tablespoons extra virgin olive oil

3/4 pound uncooked medium shrimp, peeled and deveined

1 (4 oz) can chopped green chilies

1/2 teaspoon chili powder

1/4 teaspoon salt substitute

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (8 oz) package fat-free cream cheese, cubed

8 (8 inch) whole wheat tortillas, warmed

1 1/2 cps chunky salsa

1 1/2 cups shredded Monterey Jack cheese

Directions

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.