Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life."
-Jean-Anthelme Brillat-Savarin, Gastronome

The refrigerator light goes on...

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.

Chili Powder

Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.

Shrimp Enchiladas

Servings = 4 | Serving size =3 enchiladas

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are good. Reheat gently.

Serve with Jalapeno Mashed Potatoes or Dirty Rice or Refried Black Beans

1 tsp	olive oil
1/4 cup	dried pumpkin seeds
1 small	onion (diced)
1	red bell pepper (seeded and diced)
1 lb	shrimp (peeled, deveined and coarsely chopped)
1/4 tsp	salt
1/2 tsp	cumin
1/2 tsp	paprika
1/2 tsp	chili powder
1/2 cup	water
12	6-inch corn tortillas
4 ounces	Monterey Jack cheese (grated)

Preheat oven to broil.

Place the olive oil in a large skillet over medium heat. Add the pumpkin seeds and cook for about 2 minutes stirring frequently.

Add the onion and red bell pepper. Cook for about 2 minutes. Add the shrimp, salt, cumin, paprika, chili powder and water.

Cook, stirring or tossing frequently, for about 8 – 10 minutes.

Place the shrimp filling inside the 12 tortillas, folding each tortilla in half as you do and placing them on plates (3 to a plate). Sprinkle the cheese over the enchiladas (1 ounce for each plate) and place under the boiler for about 1 minute until the cheese is melted. Serve.