Easy Low Carb Shrimp Enchiladas Recipe
These easy low-carb shrimp enchiladas are packed with juicy shrimp, creamy cheese, and a flavorful sauce, all wrapped in a keto-friendly tortilla. It's a lighter take on a classic, but just as satisfying! Perfect for a quick weeknight dinner.
Print
Pin
Calories: 56kcal
Servings: 8
Equipment
- 9x13-inch baking dish
- Large Skillet
- Cooking Spoon or Spatula
- Knife and Cutting Board
- Cooking spray
Ingredients
- 8 6- inch low-carb flour tortillas I like the Mission brand
Shrimp Mixture:
- 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
- 2 tablespoons lime juice
Sauce:
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese divided
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a skillet, melt butter and sauté the bell pepper and onion until soft. Add garlic and cook for 1 more minute.
- Add shrimp and cook for 2-3 minutes until just turning pink. Reduce heat and stir in cream cheese until melted. Add salt, chili powder, cilantro, and lime juice.
- Fill each tortilla with 1/3 cup of the shrimp mixture and 1 tablespoon of cheese. Roll tightly and place seam-side down in the dish.
- Mix salsa verde and cream in a bowl, then pour over the tortillas. Sprinkle with the remaining cheese.
- Bake uncovered for 20-30 minutes until golden brown. Let sit for 10 minutes before serving.
Nutrition
Calories: 56kcal | Carbohydrates: 354g | Protein: 2g | Fat: 8g | Cholesterol: 56mg | Fiber: 2g | Sugar: 4g