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Tomatillo Shrimp Enchiladas

Tomatillo Shrimp Enchiladas

Nutrition Facts
  • cal. (kcal) 240
Tomatillo Shrimp Enchiladas
  • Makes: 8 servings
  • Yield: 8 enchiladas
  • Prep: 30 mins
  • Cook: 6 mins
  • Microwave: 1 min
  • Bake: 15 mins at 375°F
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by 2 people
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Ingredients

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  • 2 tablespoons olive oil
  • 1/2 medium-size red onion, peeled and thinly sliced
  • 1/2 medium-size green bell pepper, seeded and thinly sliced
  • 1 1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
  • 1 cup frozen corn, thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 8 corn tortillas
  • 1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
  • 3 tablespoons half-and-half
  • 1 cup shredded reduced-fat Monterey Jack cheese

Directions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
  2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
  4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.

Nutrition Information for Tomatillo Shrimp Enchiladas

Servings Per Recipe: 8
PER SERVING: 240 cal., 8 g total fat (2 g sat. fat), 115 mg chol., 677 mg sodium, 20 g carb. (2 g fiber), 20 g pro.

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