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Shrimp Enchiladas

Heart.Foods's picture
  Unpeeled shrimp 1 Pound
  Poblano chiles 2
  Tomatillos 10 , husked
  Canned no salt added chicken broth 14 1⁄4 Ounce (1 Can)
  Unsalted chicken broth 14 1⁄4 Ounce (1 Can)
  Chopped cilantro 2 Tablespoon, divided
  Salt 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Sweet red pepper 3⁄4 Cup (12 tbs), diced
  Green pepper 3⁄4 Cup (12 tbs), diced
  Onion 1⁄2 Cup (8 tbs), chopped
  Plum tomatoes 2 , diced
  Garlic 2 Clove (10 gm), minced
  Chopped basil 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Shredded low fat monterey jack cheese 4 Ounce, divided (1 Cup)
  Shredded reduced fat monterey jack cheese 4 Ounce, divided (1 Cup)
  Ground pepper 1⁄8 Teaspoon
  6 inch corn tortilla 8
  Corn tortillas 8 (6 Inch)

Peel and devein shrimp; set aside.
Dice 1 poblano chile, and set aside.
Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane.
Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred.
Place chile in ice water until cool; peel and discard skin.
Seed tomatillos.
Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Stir in salt and 1/4 teaspoon pepper.
Position knife blade in food processor bowl; add tomatillo mixture.
Process until smooth; set aside.
Coat a nonstick skillet with cooking spray; add oil and place over medium-high heat until hot.
Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender.
Add tomato and garlic; saute 1 minute.
Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink.
Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.
Spoon shrimp mixture evenly down centers of tortillas.
Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Spoon 1/2 cup tomatillo mixture over tortillas.
Bake at 350° for 10 to 15 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2967 Calories from Fat 640

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 37.1 g185.6%

Trans Fat 0 g

Cholesterol 764.3 mg254.8%

Sodium 2977.1 mg124%

Total Carbohydrates 404 g134.6%

Dietary Fiber 37.5 g150.1%

Sugars 25.5 g

Protein 185 g369.6%

Vitamin A 324.4% Vitamin C 510.2%

Calcium 186.5% Iron 208.8%

*Based on a 2000 Calorie diet

Shrimp Enchiladas Recipe