Great recipe but allot of prep work
Shrimp Mixture: Melt 1 Tbsp. butter in large nonstick skillet over medium heat. Add onion, peppers and garlic and cook until softened, about 7 minutes. Stir in shrimp, remove from heat and let cool slightly.
Sauce Mixture: In a small saucepan melt remaining 2 Tbsp butter over medium heat. Sprinkle with flour and whisk until smooth. Whisk in fat free half and half and continue to cook over medium high heat until thickened, about 5 minutes. Stir in enchilada sauce, whisking continuously until blended. Remove from heat.
Stir 3/4 cup of sauce miture and 1/4 cup of shredded cheese into shrimp mixture. Coat 13 x 9 baking dish with cooking spray. Spoon 1/3 cup shrimp mixture down center of each tortilla. Roll tighly to enclose filling and put in baking dish. Repeat with reamining tortillas and filling.Pour remaining sauce over enchiladas, spreading to edges. Top with remaining 3/4 cup of shredded cheese.
Bake at 375 degrees for 20 minutes until cheese is melted and sauce is bubbly. Cool slightly before serving.
Calories: 219 per enchilada.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 39 | ||
Calories from Fat: 31 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 25.3mg | 1 % | |
Potassium 36.6mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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