Easy Shrimp Enchiladas
Author: Mary Ellen @ Recipes Food and Cooking
Recipe type: Seafood
Prep time:
Cook time:
Total time:
Serves: Serves 2
- 12 oz. large shrimp (I used 12 - 15 per pound)
- 1 can tomatoes with green chilies
- 1 cup heavy cream or fat free half and half
- ½ cup low fat sour cream
- ¼ teaspoon garlic powder
- 4 medium tortillas
- About 5 oz. low fat Mexican cheese, grated
- cilantro - optional for garnish
- Preheat oven to 400 degrees and grease a 9-inch baking dish.
- Drain the can of tomatoes and reserve the juice.
- Add the tomatoes to a saute pan with the garlic. Heat over medium heat.
- Stir in the heavy cream and sour cream. Bring to a boil.
- Add the shrimp and remove from the heat. Do not cook the shrimp.
- Place some of the cheese on the center of each tortilla.
- Using a slotted spoon put a quarter of the shrimp mixture in each tortilla. Roll tortilla and place in dish seam side down.
- Pour remaining sauce over the tortillas.
- Bake for 15 - 18 minutes or until hot and bubbly.
- Top with chopped cilantro.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/07/30/easy-shrimp-enchiladas-2/
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