Name: Low-Carb Shrimp Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Extra-virgin olive oil - 1 tablespoon; Uncooked medium shrimp, peeled and deveined - 20; Red bell pepper, chopped - 1; Sweet onion, chopped - ½; Low-carb tortillas - 5; Enchilada sauce - ¼ cup; 2% milk shredded Cheddar cheese - ⅓ cup; 2% milk shredded mozzarella cheese - ⅓ cup

Ingredients for - Low-Carb Shrimp Enchiladas

1. Extra-virgin olive oil 1 tablespoon

2. Uncooked medium shrimp, peeled and deveined 20

3. Red bell pepper, chopped 1

4. Sweet onion, chopped ½

5. Low-carb tortillas 5

6. Enchilada sauce ¼ cup

7. 2% milk shredded Cheddar cheese ⅓ cup

8. 2% milk shredded mozzarella cheese ⅓ cup

How to cook deliciously - Low-Carb Shrimp Enchiladas

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.

3 . Stage

Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.

4 . Stage

Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.

5 . Stage

Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.