Low-Carb Shrimp Enchiladas
Description
Reduced-fat cheeses and low-carb tortillas make these shrimp enchiladas a more wholesome go-to dish your family will love.
Ingredients
•
1 tablespoon extra-virgin olive oil
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20 uncooked medium shrimp, peeled and deveined
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1 red bell pepper, chopped
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1/2 sweet onion, chopped
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5 low-carb tortillas
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1/4 cup enchilada sauce
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1/3 cup 2% milk shredded Cheddar cheese
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1/3 cup 2% milk shredded mozzarella cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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
Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
4
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
Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.