Low-Carb Shrimp Enchiladas
Recipe information
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Cooking:
15 min.
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Servings per container:
5
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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.