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Easy Shrimp Enchiladas: Weeknight Obsession! Shrimp enchiladas: cook these delightful low-carb enchiladas featuring tender shrimp and a rich, creamy sauce. Perf

Easy Shrimp Enchiladas: Weeknight Obsession!

Shrimp enchiladas: cook these delightful low-carb enchiladas featuring tender shrimp and a rich, creamy sauce. Perfect for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 6-inch low-carb flour tortillas (I like the Mission brand)
  • 2 tablespoons butter
  • 1/2 cup red bell pepper (diced finely)
  • 1/2 cup white onion (diced finely)
  • 2 cloves garlic (minced)
  • 1 pound shrimp (peeled and deveined and chopped into 1 inch pieces)
  • 4 ounces cream cheese (softened)
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro

Method
 

  1. Preheat oven to 350 degrees F and spray a 9x13 pan with cooking spray.
  2. For the Shrimp Mixture: In a large skillet, melt the butter. Saute the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  3. Add the shrimp and cook for 2-3 minutes or until they just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
  4. Reduce heat to low and add the cream cheese. Stir until cream cheese is melted. Stir in the salt, chili powder, and cilantro. Stir and set aside.
  5. Fill a tortilla with 1/3 cup of the shrimp mixture, and roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  6. Bake uncovered for 20-30 minutes or until the tops are golden brown.
  7. Remove from the oven and let the enchiladas sit for 10 minutes before serving.

Notes

- Don't overcook the shrimp: Sautéing for just 2-3 minutes until they start to turn pink is key. They will finish cooking in the oven, keeping them tender.
- For food safety, ensure shrimp reaches an internal temperature of 145°F (63°C).
- Make ahead: Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.