A low-carb version of shrimp enchiladas.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.

  • Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.

  • Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.

  • Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Nutrition Facts

172 calories; protein 17.3g; carbohydrates 15.1g; fat 8.4g; cholesterol 70.3mg; sodium 348.2mg. Full Nutrition
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