This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
Servings: 4 | Serving size: 3 enchiladas
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftover enchilada filling is great. Reheat gently.
Place a medium skillet over medium heat.
Add the oil and add the onion.
Cook for 4 minutes and add the diced peppers. Stir frequently.
Cook for 4 minutes. Stir frequently.
Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and shrimp.
Toss and cook for about a minute and add the stock.
Cook for about 3 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the shrimp mixture.
Add the cilantro to each tortilla as you go.
Let the liquid drain before putting the shrimp into the tortillas.
Roll or fold the tortillas and place 3 enchiladas on each plate.
Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.
Serving size: 3 enchiladas
|Calories 470||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||19%|
|Saturated Fat 8g||41%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 46g||14%|
|Dietary Fiber 6g||23%|
|Vitamin A 16%||Vitamin C 48%|
|Calcium 43%||Iron 16%|
|Vitamin K 10mcg||Potassium 700mg|