Low-carb Shrimp Enchiladas
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Mexican
Low-carb Shrimp Enchiladas
Description
The Low-carb Shrimp Enchiladas recipe carefully balances fresh vegetables, seasoned shrimp, and creamy cheese in a low-carb tortilla roll-up. The filling includes sautéed red bell pepper, onion, and garlic cooked with shrimp until just starting to turn pink to avoid overcooking. Cream cheese is stirred in to create a creamy texture that binds the mixture, enhanced by chili powder and fresh cilantro for bright flavor and a hint of spice. Lime juice adds a subtle tanginess.
Wrapped tightly in low-carb flour tortillas and placed seam-side down in a baking dish, the enchiladas are then covered with a sauce made by mixing salsa verde and heavy cream, resulting in a rich green sauce. A topping of Monterey Jack cheese melts over the dish, browning in the oven for 20-30 minutes to add a golden crust. The finished dish combines tender shrimp filling with a creamy, mildly spicy sauce and melted cheese.
This recipe serves well as a main course and pairs nicely with a simple side salad or steamed vegetables. Because the shrimp is partially cooked before baking, the texture remains tender and moist. The use of low-carb tortillas makes this a good option for those reducing carbohydrate intake.
The preparation allows for assembling ahead of time before baking. Ensure the shrimp is not overcooked during sautéing as further cooking occurs in the oven. Monitoring for a golden-brown cheese topping helps determine doneness. Using softened cream cheese eases incorporation into the filling mixture.
Ingredients
- 8 flour tortillas 6-inch low-carb, Mission brand preferred
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 /2 cup red bell pepper diced finely
- 1/2 /2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound Shrimp peeled and deveined and chopped into 1 inch pieces
- 4 ounces cream cheese softened
- 1/2 /2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 /4 cup cilantro chopped, fresh
- 2 tablespoons lime juice
Sauce:
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup Monterey jack cheese divided, shredded
Instructions
- Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
- For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
- Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
- Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
- Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
- Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Notes
- Sauté the shrimp until just starting to turn pink to prevent overcooking when baked.
- Use softened cream cheese for easier mixing into the shrimp mixture.
- Low-carb flour tortillas help keep carbohydrates down in the finished dish.
- Assemble the enchiladas before baking; they can be refrigerated briefly if needed.
- Bake until the sauce bubbles and cheese on top turns golden brown for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 284kcal | 14% |
| Carbohydrates | 14.2g | 5% |
| Protein | 16.2g | 32% |
| Fat | 26.8g | 41% |
| Fiber | 9.2g | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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