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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 NOT 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.


 

Shrimp Enchiladas

Servings: 4 | Serving size: 3 enchiladas

Cooking Time: 30 Minutes

This recipe can easily be multiplied and leftover enchilada filling is great. Reheat gently.

Shrimp Enchiladas, an easy healthy shellfish recipe from Dr. Gourmet

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion (sliced)
  • 1/2 small green bell pepper (diced)
  • 1/2 small red bell pepper (diced)
  • to taste fresh ground black pepper
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 1/8 tsp. cayenne pepper
  • 8 ounces shrimp (peeled, deveined, and cut into 1/2 inch pieces)
  • 1 cup vegetable or shrimp stock
  • 6 6-inch corn tortillas
  • 1/2 cup cilantro leaves
  • 3 Tbsp. reduced-fat sour cream
  • 3 ounces reduced-fat Monterey jack cheese

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.

Serve.

Nutrition Facts

Serving size: 3 enchiladas

Servings: 2

Amount Per Serving

Calories 470 Calories from Fat 135
% Daily Value
Total Fat 15g 19%
    Saturated Fat 8g 41%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 220mg 73%
Sodium 540mg 23%
Total Carbohydrates 46g 14%
    Dietary Fiber 6g 23%
    Sugars 4g
Protein 41g
Vitamin A 16% Vitamin C 48%
Calcium 43% Iron 16%
Vitamin K 10mcg Potassium 700mg