Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
- Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
- Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
- Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.81 Kcal (2469 kJ) | ||
| Calories from fat | 327.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.39g | 56% | |
|---|---|---|---|
| Cholesterol | 81.18mg | 27% | |
| Sodium | 823.99mg | 34% | |
| Potassium | 290.83mg | 6% | |
| Total Carbs | 44.66g | 15% | |
| Sugars | 7.69g | 31% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 22.84g | 46% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 1mg | 32% | |
| Iron | 8.3mg | 46% | |
| Calcium | 537.6mg | 54% | |
| Amount Per 100 g | |||
| Calories | 256.29 Kcal (1073 kJ) | ||
| Calories from fat | 142.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 56% | |
|---|---|---|---|
| Cholesterol | 35.28mg | 27% | |
| Sodium | 358.04mg | 34% | |
| Potassium | 126.37mg | 6% | |
| Total Carbs | 19.41g | 15% | |
| Sugars | 3.34g | 31% | |
| Dietary Fiber | 1.85g | 17% | |
| Protein | 9.93g | 46% | |
| Vitamin C | 7.5mg | 29% | |
| Vitamin A | 0.4mg | 32% | |
| Iron | 3.6mg | 46% | |
| Calcium | 233.6mg | 54% | |
* 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.
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