LOW-CARB SHRIMP ENCHILADAS

Low-Carb Shrimp Enchiladas image

A low-carb version of shrimp enchiladas.

Provided by Gizmo5

Time 45m

Yield 5

Number Of Ingredients 8

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

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