Low-Carb Shrimp Enchiladas Recipe
These Easy Low Carb Shrimp Enchiladas are a delightful blend of succulent shrimp, creamy cheese, and zesty spices, wrapped in tortillas and baked until golden brown. A perfect low-carb dish to satisfy your Tex-Mex cravings!
Equipment
- Measuring cups
- Large skillet
- 9x13 baking dish
- Oven
- Spoon or spatula
- Mixing bowl
Ingredients
- 8 6-inch low-carb flour tortillas
Sauce
- 1 cup heavy cream
- 1 cup salsa verde
- 1 cup shredded Monterey Jack cheese, divided
Shrimp Mixture
- 2 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp butter
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ cup red bell pepper, diced finely
- 1 lb shrimp, peeled and deveined and chopped into 1 inch pieces
- ½ cup white onion, diced finely
- 4 oz cream cheese softened
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 350°F and lightly coat a 9x13 baking dish with cooking spray.
- Melt butter in a large skillet over medium heat.
- Sauté diced red bell pepper and onion until they soften slightly.
- Add minced garlic to the skillet and cook for one minute.
- Stir in the shrimp and cook for 2-3 minutes until they begin to turn pink, ensuring not to overcook.
- Lower the heat and mix in the cream cheese, stirring until fully melted.
- Add salt, chili powder, chopped cilantro, and lime juice to the shrimp mixture, stirring to combine and set aside.
- Scoop 1/3 cup of the shrimp mixture onto a tortilla.
- Sprinkle with about a tablespoon of cheese, then roll the tortilla tightly.
- Place the rolled tortilla seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas.
- Combine salsa verde and cream in a bowl, then pour the mixture evenly over the enchiladas.
- Sprinkle the top with the remaining cheese and bake uncovered for 20-30 minutes until golden brown.
- Let the dish rest for 10 minutes before serving.
Notes
- Do not overcook the shrimp in the skillet since they will continue cooking in the oven.