Shrimp Enchiladas
Servings
2Serving size
3 enchiladasThis recipe can easily be multiplied and leftover enchilada filling is great. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 medium White onions (sliced) |
| 1/2 small Green bell peppers (diced) |
| 1/2 small Red bell peppers (diced) |
| 1 to taste Black pepper |
| 1/4 tsp. no salt added chili powder |
| 1/4 tsp.. Ground cumin |
| 1/2 tsp., leaves Dried oregano |
| 1 tsp.. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 8 Ounces Shrimp, raw (peeled, deveined, and cut into 1/2 inch pieces) |
| 1 cup No salt added vegetable stock (or shrimp stock) |
| 6 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 3 Tbsp. Reduced fat sour cream |
| 3 Ounces Reduced fat monterey jack cheese (shredded) |
Instructions
Add the oil and add the onion.
Cook for 4 minutes and add the diced peppers. Stir frequently.
Cook for 4 minutes. Stir frequently.
Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and shrimp.
Toss and cook for about a minute and add the stock.
Cook for about 3 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the shrimp mixture.
Add the cilantro to each tortilla as you go.
Let the liquid drain before putting the shrimp into the tortillas.
Roll or fold the tortillas and place 3 enchiladas on each plate.
Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Corn tortillas are great for enchiladas. Look carefully at the package and you’ll find that most are low in fat and sodium. They’re high in fiber and full of great corn flavor. These enchiladas make a great weeknight meal and take only about 30 minutes to put together.