SHRIMP ENCHILADA (CASSEROLE)
A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added.
Provided by Laurenhanna
Categories Meat
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425, spray oil in 9x13in pan.
- In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
- while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
- spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
- top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
- after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!
Nutrition Facts : Calories 449.3, Fat 15.3, SaturatedFat 8.1, Cholesterol 219.5, Sodium 868.6, Carbohydrate 42.9, Fiber 9.5, Sugar 4.5, Protein 36.3
WW SHRIMP ENCHILADA CASSEROLE RECIPE RECIPE - (4.1/5)
Provided by Pattywak
Number Of Ingredients 11
Steps:
- 1.Preheat oven to 425°F. 2.Spray a 9-by-13-inch glass baking dish with non-fat cooking spray. 3.Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes. 4.Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread black beans evenly over the tortillas. 5.Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil. 6.Bake the casserole until it begins to bubble on the sides, about 20 minutes. 7.Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. 8.Top with cilantro, cut into 6 equally sized portions, and serve. Preparation time: 15 minute(s) Entire recipe makes 6 servings Serving size is 1/6th of casserole Each serving = 7 Points +
LOW-CARB SHRIMP ENCHILADAS
Steps:
- 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.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g
GOURMET SHRIMP ENCHILADAS
This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.
Provided by Jekase
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Filling:
- Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
- Sauce:.
- Heat half and half with cream cheese until melted and smooth (I use the microwave).
- In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
- To assemble:.
- Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.
SPICY SHRIMP ENCHILADAS
A family favorite. My husband took these to work and they were a huge hit. Now I send them about once a month. Enjoy!
Provided by cklruby
Categories Southwestern U.S.
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
- Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
- Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
- Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
- Top with remaining Enchilada sauce and top with remaining cheese.
- Bake in a 350' oven for 45 minutes.
Nutrition Facts : Calories 639.8, Fat 34.8, SaturatedFat 15.3, Cholesterol 353.2, Sodium 999.6, Carbohydrate 31.4, Fiber 4.6, Sugar 3, Protein 50.7
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- Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
- Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
- Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
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