Shrimp Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 316.7
- Total Fat: 11.5 g
- Cholesterol: 112.3 mg
- Sodium: 985.1 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 4.5 g
- Protein: 20.4 g
View full nutritional breakdown of Shrimp Enchiladas calories by ingredient
Introduction
Make ahead and pop in the oven for 30 minutes. Easy and yummy! Make ahead and pop in the oven for 30 minutes. Easy and yummy!Number of Servings: 5
Ingredients
-
1/2 pound cooked frozen shrimp, rinsed,tails removed
.5 cup rice (uncooked)
1 medium onion, chopped
1 medium yellow or red bell pepper, chopped and seeded
3 cloves garlic, minced
4 tbs mild or medium green chiles
1 can tomato sauce, divided in half
2 tbs chili powder, divided
2 tbs cumin, divided
5 tortillas
Tips
Low fat cheese will decrease the fat and calories even more!
Directions
Cook the rice according to package directions
Sautee the vegetables in cooking spray, when tender, add the shrimp, chilis and rice. Add the spices to the tomato sauce and pour half the shrimp, veggies and rice. Spray a baking pan with cooking spray. Fill each of the tortillas with the shrimp mixture. Roll and place in the baking pan seam side down. Cover with the remaining sauce. Top with cheese. Cover and bake at 350 degrees for 20-30 minutes or until cheese is melted
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JILLYBEAN60.
Sautee the vegetables in cooking spray, when tender, add the shrimp, chilis and rice. Add the spices to the tomato sauce and pour half the shrimp, veggies and rice. Spray a baking pan with cooking spray. Fill each of the tortillas with the shrimp mixture. Roll and place in the baking pan seam side down. Cover with the remaining sauce. Top with cheese. Cover and bake at 350 degrees for 20-30 minutes or until cheese is melted
Serving Size: Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JILLYBEAN60.