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Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips Recipe

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Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
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Ingredients
18
Count
Nutrition
531
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
  2. Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
  3. Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
  4. Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
  5. Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.56 Kcal (2221 kJ)
Calories from fat 293.16 Kcal
% Daily Value*
Total Fat 32.57g 50%
Cholesterol 88.78mg 30%
Sodium 708.37mg 30%
Potassium 1071.03mg 23%
Total Carbs 48.37g 16%
Sugars 16.86g 67%
Dietary Fiber 12.23g 49%
Protein 20.07g 40%
Vitamin C 28.5mg 48%
Vitamin A 0.8mg 25%
Iron 3.3mg 18%
Calcium 328mg 33%
Amount Per 100 g
Calories 172.21 Kcal (721 kJ)
Calories from fat 95.15 Kcal
% Daily Value*
Total Fat 10.57g 50%
Cholesterol 28.82mg 30%
Sodium 229.92mg 30%
Potassium 347.63mg 23%
Total Carbs 15.7g 16%
Sugars 5.47g 67%
Dietary Fiber 3.97g 49%
Protein 6.52g 40%
Vitamin C 9.3mg 48%
Vitamin A 0.2mg 25%
Iron 1.1mg 18%
Calcium 106.5mg 33%

* 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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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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