Low Carb Shrimp Enchiladas Food
LOW-CARB SHRIMP ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
- Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
- Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
- Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g
LOW CARB ENCHILADAS
Make and share this Low Carb Enchiladas recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 5 Enchiladas
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
- Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
- Fill tortillas with the chicken mixture then place into a glass baking dish.
- Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4
LOWER FAT SEAFOOD ENCHILADAS
Even though these enchiladas take a bit of time to make, they're not difficult and they're worth it. I make these when I have left over crab, shrimp, or other seafood, or even shredded cooked chicken. You can use any combination you like or have on hand. If using chicken, I suggest increasing the chile powder a bit, according to your taste. You can also substitute a can of diced green chiles if you don't have a poblano or don't want to roast one.
Provided by Bolistoli
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Heat medium sized pot over medium heat. Spray with olive oil spray.
- Saute onion, garlic, chile powder, and cumin until onions are soft. If using roasted garlic add it after onions have cooked for a while.
- Add butter and flour. Cook for about a minute to take out the raw flour taste.
- Slowly whisk in the milk and cook until thickened (almost like condensed cream soup that hasn't been diluted).
- Season with salt.
- Take of heat and slowly whisk in sour cream.
- Adjust seasoning if you like.
- Mix seafood and poblano peppers together.
- Stir 3-4 Tbsp of the sauce into the seafood mixture.
- Roll 1/4 of the seafood mixture in each tortilla and place into a greased 8x8 baking dish.
- Cover with foil and bake for 20-25 minutes until the sauce is bubbly.
- Remove foil and sprinkle cheese on top.
- Bake for 5 minutes until cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 591.1, Fat 20.9, SaturatedFat 9.4, Cholesterol 30.6, Sodium 1216.9, Carbohydrate 79.2, Fiber 5.1, Sugar 9.8, Protein 21.4
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