Low-Carb Shrimp Enchiladas recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 1 tablespoon extra-virgin olive oil 20 each uncooked medium shrimp, peeled and deveined 1 red bell pepper, chopped ½ sweet onion, chopped 5 each low-carb tortillas ¼ cup enchilada sauce ⅓ cup 2% milk shredded Cheddar cheese ⅓ cup 2% milk shredded mozzarella cheese
Nutrition Info
- 172.2 caloriescarbohydrate: 15.1 gcholesterol: 70.3 mgfat: 8.4 gfiber: 8.9 gprotein: 17.3 gsaturatedFat: 2.4 gservingSize: -sodium: 348.2 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Shrimp Enchiladas
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.