Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (20)
Shrimp Enchiladas with Salsa Verde
NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 63%
CARBS 36G32% OF CAL
7G FIBER8G SUGAR21G OTHER
FAT 21G42% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp wrapped in fried corn tortillas with sautéed vegetables and melted cheese, smothered in fresh salsa verde. A rich and satisfying baked enchilada dinner.
mainmexicantacoshellfish🥧 baking dish🍳 skillet🥄 saucepan🔥 oven🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter
- 1 cup chopped onion
- 1 bell pepper (chopped)
- 2 cloves garlic (minced)
- 1 pound raw shrimp (peeled, deveined, tails off and chopped to 1/2-inch pieces)
- Kosher salt
- Ground black pepper
- 2 cups Salsa Verde (recipe below)
- Canola oil (for frying)
- 12 corn tortillas
- 10 ounces muenster or queso Oaxaca (shredded)
- cilantro
- 8 tomatillos (husks removed and rinsed)
- 3 cups water
- 2 garlic cloves
- 2 serrano peppers (stemmed and roughly chopped)
- 1 jalapeño pepper (stemmed and roughly chopped)
- 1/4 onion (chopped)
- 1 handful cilantro
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 90M
CAL 22%·PRO 63%
CARBS 36G32% OF CAL
7G FIBER8G SUGAR21G OTHER
FAT 21G42% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1608mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 804mg
- Calcium
- 461mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.