Delicious recipe from Southern Living. Very easy.
Combine soup and salsa in a saucepan over medium heat. Stir until it is thoroughly heated. Spoon 1 cup mixture into bottom of a lightly greased 9X13 baking dish; reserve remaining mixture. Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Stir in shrimp, 1 cup Monterey Jack, green onions and chiles. Spoon some of the cream cheese/shrimp mixture into the middle of enchilada. Roll up the enchilada and place it in the baking dish. After making all of the enchiladas, spoon the rest of the soup/salsa mixture over the enchiladas and spinkle the remaining cup of cheese over enchiladas. Bake at 350 - until bubbling - about 30 minutes.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 7 | ||
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Calories: 352 | ||
Calories from Fat: 258 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 86.9mg | 27 % | |
Sodium 1206.8mg | 42 % | |
Potassium 264mg | 7 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 9.7g | ||
Protein 14g | 20 % | |
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: 352
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