Description
A low-carb version of shrimp enchiladas.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 20 each uncooked medium shrimp, peeled and deveined
- 1 red bell pepper, chopped
- ½ sweet onion, chopped
- 5 each low-carb tortillas
- ¼ cup enchilada sauce
- ⅓ cup 2% milk shredded Cheddar cheese
- ⅓ cup 2% milk shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Place tortillas
- 1 at a time
- into the pan and toast over medium-low heat until light brown
- about 1 minute per tortilla.
- 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.
- Bake in the preheated oven until melted
- about 15 minutes. Let cool slightly before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 5