Shrimp Enchiladas Recipe

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Ingredients

Count

Nutrition

559

Calories

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Ingredients:

Serving

1 lb unpeeled medium-size fresh shrimp
2 poblano chiles
10 tomatillos, husked
1 (14 1/4-oz) can no-salt-added chicken broth
2 tbsp chopped fresh cilantro, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
vegetable cooking spray
2 tsp vegetable oil
3/4 cup diced sweet red pepper
3/4 cup diced green pepper
1/2 cup chopped onion
2 plum tomatoes, diced
2 cloves garlic, minced
1 tbsp chopped fresh basil
1/2 tsp ground cumin
1 cup (4 oz) shredded reduced-fat monterey jack cheese, divided
1/8 tsp freshly ground pepper
8 (6-inch) corn tortillas
nonfat sour cream (optional)
fresh cilantro sprigs (optional)

Directions:

Peel and devein shrimp; set aside.
Dice 1 poblano chile, and set aside. Cut remaining poblano chile in half lengthwise; remove and discard seeds and membrane. Place seeded chile, skin side up, and tomatillos on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred. Place chile in ice water until cool; peel and discard skin. Seed tomatillos.
Combine peeled chile, tomatillos, broth, and 1 tablespoon chopped cilantro in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Stir in salt and 1/4 teaspoon pepper. Position knife blade in food processor bowl; add tomatillo mixture. Process until smooth; set aside.
Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add diced poblano chile, peppers, and onion; saute 4 minutes or until crisp-tender. Add tomato and garlic; saute 1 minute. Add shrimp, remaining 1 tablespoon chopped cilantro, basil, and cumin; saute 3 minutes or until shrimp turn pink. Remove from heat; stir in 1/2 cup cheese and 1/8 teaspoon pepper.
Spoon shrimp mixture evenly down centers of tortillas. Roll up tortillas, and place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Spoon 1/2 cup tomatillo mixture over tortillas. Bake at 350° for 10 to 15 minutes or until thoroughly heated. Serve with remaining tomatillo mixture. If desired, garnish with sour cream and cilantro sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	558.77 Kcal (2339 kJ)
Calories from fat	254.79 Kcal
		% Daily Value*
Total Fat	28.31g	44%
Cholesterol	72.07mg	24%
Sodium	1506.79mg	63%
Potassium	642.55mg	14%
Total Carbs	65.4g	22%
Sugars	7.38g	30%
Dietary Fiber	7.67g	31%
Protein	15.75g	32%
Vitamin C	74.7mg	124%
Vitamin A	0.1mg	2%
Iron	2.7mg	15%
Calcium	150.8mg	15%

Amount Per 100 g
Calories	152.78 Kcal (640 kJ)
Calories from fat	69.66 Kcal
		% Daily Value*
Total Fat	7.74g	44%
Cholesterol	19.7mg	24%
Sodium	411.98mg	63%
Potassium	175.68mg	14%
Total Carbs	17.88g	22%
Sugars	2.02g	30%
Dietary Fiber	2.1g	31%
Protein	4.31g	32%
Vitamin C	20.4mg	124%
Iron	0.7mg	15%
Calcium	41.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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