Brenda's Shrimp & Imitation Crab Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 8.9 g
  • Cholesterol: 83.4 mg
  • Sodium: 554.5 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.5 g

View full nutritional breakdown of Brenda's Shrimp & Imitation Crab Enchiladas calories by ingredient


Introduction

This is a converted recipe from Cooks.com
I used Dempsters Smart Whole Grain Tortillas which reduced the calories.

I also reduced the cheese by 1/3 of a cup from the original recipe. This is a converted recipe from Cooks.com
I used Dempsters Smart Whole Grain Tortillas which reduced the calories.

I also reduced the cheese by 1/3 of a cup from the original recipe.
Number of Servings: 8

Ingredients

    1/2 lb. sliced mushrooms
    1 tbsp. butter
    1/2 c. sliced green onion
    1 1/2 c. mild picante sauce (PACE)
    3 oz. Light cream cheese
    1/4 tsp. ground cumin
    1/4 tsp. crushed oregano leaves
    1/2 lb. cooked baby shrimp
    1/2 lb. imitation crab meat
    8 flour tortillas (small ones) Dempsters
    1 c. shredded Monterey Jack cheese or 4 Cheeese Parmasaan Blend

Directions

Saute the mushrooms in butter. Turn to low heat and add green onions, 1/4 cup of picante sauce, cream cheese, cumin, oregano, shrimp and crab meat. Stir until cream cheese melts. Stir in 1/2 cup of the Jack cheese. Remove from heat.
Spoon 1/4 to 1/3 cup of shrimp-crab mixture over flour tortilla. Roll up. Spary a 13x9 inch baking dish. Place seam side down. Pour remaining picante sauce over enchiladas (add more if it seems a bit dry). Sprinkle with remaining 1 cup Jack cheese. Bake at 350 degrees, uncovered for 20 minutes. Garnish with fresh Cilantro Makes 8 servings.


Number of Servings: 8

Recipe submitted by SparkPeople user MRSSHOOTINGSTAR.