Prep time: 20 mins | Bake time: 20 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 7 Points
Protein: 28g
Net Carbs: 26g
Fat: 22g
Calories: 395 kcal
Description
Luxuriously creamy, cheesy, and bursting with tender seasoned shrimp, these Creamy Shrimp Enchiladas take Tex-Mex comfort food to a whole new level! Wrapped in warm flour tortillas and smothered in a velvety green enchilada cream sauce with melted mozzarella and Monterey Jack cheese, they bake up golden and bubbly for an unforgettable dinner.
Anti-Inflammatory Highlights
Shrimp: A fantastic, lean source of clean protein, selenium, and astaxanthin, which support cellular repair and help combat oxidative stress.
Garlic & Spices: Provide natural anti-inflammatory compounds and antioxidants like allicin and curcuminoids that promote immune health.
Ingredients
1 lb shrimp, peeled and deveined
8 flour tortillas
2 tablespoons butter
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
4 oz cream cheese, softened
1 can (10 oz) green enchilada sauce
1/2 cup heavy cream
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1/4 cup green onions, chopped
Instructions
1. Prep the Oven & Pan: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the Shrimp: Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the shrimp, seasoning with half of the cumin, chili powder, salt, black pepper, and paprika. Sauté for 2 to 3 minutes until pink and opaque, then transfer to a plate and chop coarsely if desired.
3. Make the Cream Filling: In a bowl, mix the softened cream cheese, sour cream, minced garlic, half of the green onions, and half of the cooked shrimp until well combined.
4. Make the Sauce: In a saucepan over medium heat, melt the remaining 1 tablespoon of butter. Whisk in the green enchilada sauce, heavy cream, and the remaining spices, simmering gently for 3 to 4 minutes until thickened slightly.
5. Assemble Enchiladas: Spoon a portion of the cream and shrimp mixture down the center of each flour tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
6. Sauce & Top: Pour the creamy green enchilada sauce evenly over the rolled tortillas. Scatter the shredded mozzarella and Monterey Jack cheeses all over the top.
7. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbling, and lightly golden on top.
8. Garnish & Serve: Garnish with the remaining fresh chopped parsley and green onions, then serve warm!