Shrimp Enchiladas

Shrimp Enchiladas

These low-fat enchiladas are filled with a saucy mixture of shrimp and mild poblano chiles.

by 19  people
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Recipe from Family Circle
SERVINGS
10
YIELD
10 enchiladas
PREP TIME
10 mins

Shrimp Enchiladas

These low-fat enchiladas are filled with a saucy mixture of shrimp and mild poblano chiles.

Recipe from Family Circle
Recipe from Family Circle
Shrimp Enchiladas
SERVINGS
10
YIELD
10 enchiladas
PREP TIME
10 mins
by 19  people
add your rating
add a comment
Ingredients
  • 3   tablespoons unsalted butter
  • 1   small onion, chopped
  • 2   poblano or 1 green pepper, cored and cut into 1-inch strips
  • 2   cloves garlic, finely chopped
  • 1  1  pound package fully cooked frozen shrimp, thawed and coarsely chopped
  • 2   tablespoons flour
  • 1   cup fat-free half-and-half
  • 1  10  ounce can enchilada sauce
  • 4   ounces reduced-calorie cheddar cheese, shredded (about 1 cup)
  • 1  17 1/2 ounce package fajita-size flour tortillas
Related Video
How to Make Shrimp Scampi

This shrimp scampi recipe calls for flavor filled with butter, lemon, olive oil, garlic and more. This dish looks impressive and is very easy to make.

Directions
1. 
Heat oven to 375 degrees F. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add onion, peppers and garlic and cook 7 minutes, until softened. Stir in shrimp; remove from heat and let cool slightly.
2. 
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Sprinkle with flour and whisk until smooth. Whisk in fat-free half-and-half and continue to cook over medium-high heat until thickened, about 5 minutes. Stir in enchilada sauce, whisking continuously until blended.
3. 
Remove sauce from heat, and stir 3/4 cup of the sauce and 1/4 cup of the shredded cheese into the shrimp mixture.
4. 
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spoon 1/3 cup shrimp mixture down center of one tortilla. Roll tightly to enclose filling, then transfer to prepared dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas, spreading to edges, then top with remaining 3/4 cup shredded cheese.
5. 
Bake at 375 degrees F for 20 minutes, until cheese is melted and sauce is bubbly. Cool slightly before serving.

nutrition information

Per Serving: cal. (kcal) 219, Fat, total (g) 8, chol. (mg) 31, sat. fat (g) 4, carb. (g) 24, fiber (g) 2, pro. (g) 14, sodium (mg) 549, Percent Daily Values are based on a 2,000 calorie diet
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