Shrimp Enchiladas
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Mel's Kitchen Cafe · by Mel★ 4.6 (193)

Shrimp Enchiladas

NUTRITION · PER SERVING65M COOK
CAL 35%·PRO 94%
CARBS 51G29% OF CAL
3G FIBER0G ADDED0G INTRINSIC42G OTHER6G TOTAL SUGAR
FAT 27G35% OF CAL
15G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp wrapped in tortillas with a creamy enchilada sauce made from peppers, cream, and cheese. A variation on the classic that brings seafood to the dish.

mainmexicanshellfish
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons salted butter
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow or white onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (add more for a spicier sauce)
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 3/4 cup cream or milk (I almost always use 2% milk)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup sour cream (light or regular)
  • 1 tablespoon butter (canola oil, coconut oil or olive oil)
  • 1/2 cup chopped onion
  • 1 1/2 to 2 pounds shrimp (peeled, deveined and chopped into bite-size pieces)
  • 2 cups ripe tomatoes (chopped)
  • 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
  • 8 (9-inch) flour tortillas
PREP
35M
SODIUM
1174MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.