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 a 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.
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.
Servings = 4 | Serving size =3 enchiladas
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
Leftovers are good. Reheat gently.
|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)|
|1/2 tsp||chili powder|
|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.
Serving size = 3 enchiladas
Servings = 4
Amount Per Serving
|Calories 453||Calories from Fat 135|
|% Daily Value|
|Total Fat 15g||24%|
|Saturated Fat 6g||28%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 42g||14%|
|Dietary Fiber 7g||27%|
|Vitamin A 32%||Vitamin C 78%|
|Calcium 34%||Iron 31%|
|Vitamin K 8 mcg||Potassium 593 mg|
|Magnesium 158 mg|