Try this Over-The-Border Shrimp Enchiladas recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.
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Serving Size: 1 Serving (491g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1143 | ||
Calories from Fat: 307 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 91.9mg | 28 % | |
Sodium 2557.3mg | 88 % | |
Potassium 766.1mg | 20 % | |
Total Carbohydrate 160g | 47 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 149.3g | ||
Protein 46.4g | 66 % | |
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: 1143
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