Tomatillo Shrimp Enchiladas

Tomatillo Shrimp Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.5
  • Total Fat: 9.3 g
  • Cholesterol: 119.7 mg
  • Sodium: 478.7 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 21.9 g

View full nutritional breakdown of Tomatillo Shrimp Enchiladas calories by ingredient
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Number of Servings: 8


    2 tablespoons olive oil
    1/2 medium-size red onion, peeled and thinly sliced
    1/2 medium-size green bell pepper, seeded and thinly sliced
    1-1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
    1 cup frozen corn, thawed
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    8 corn tortillas
    1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
    3 tablespoons half-and-half
    1 cup shredded reduced-fat Monterey Jack cheese


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, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.

2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup 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.

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

Serving Size: Makes 8 servings, 1 enchilada per serving

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE_SP.

TAGS:  Fish |

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Member Ratings For This Recipe

  • Very Good
    Delicious! just make sure your shrimp are thawed (if using frozen), and you have patted them dry because I did not do that and it was too watery so my corn tortillas broke down. - 8/11/11

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