These low-carb Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.
86-inch low-carb flour tortillas (I like the Mission brand)
Shrimp Mixture:
2tablespoonsbutter
1/2cupred bell pepper, diced finely
1/2cupwhite onion, diced finely
2clovesgarlic, minced
1poundshrimp, peeled and deveined and chopped into 1 inch pieces
4ouncescream cheese, softened
1/2teaspoonsalt
1teaspoonchili powder
1/4cupchopped fresh cilantro
2tablespoonslime juice
Sauce:
1cupsalsa verde
1cupheavy cream
1cupshredded Monterey Jack cheese, divided
Instructions
Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
Reduce heat to low and add the cream cheese. Stirring until cream cheese is melted. Stir in the salt, chili powder, cilantro, and lime. Stir and set aside.
Fill a tortilla with 1/3 cup of the shrimp mixture, about 1 tablespoon of cheese, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
Stir together the salsa verde and the cream in a small bowl. Pour the sauce over the tortillas and sprinkle with the remaining cheese. Bake uncovered for 20-30 minutes or until the tops are golden brown.
Remove from the oven and let the enchiladas sit for 10 minutes before serving.