Fish

Creamy Shrimp Enchiladas takes several minutes to prepare.

Creamy Shrimp Enchiladas takes several minutes to cook.

Creamy Shrimp Enchiladas makes 10 servings.

The ingredients for Creamy Shrimp Enchiladas are:

2 tbsp Butter, salted
0.125 cup Flour - Gold medal all purpose flour
16 oz Shrimp, cooked
3 cup Spinach, fresh
2 large (7-1/4" to 8-1/2" long) Carrots, raw
1 small Onions, raw
10 tortilla, medium (approx 6" di Flour Tortillas
1.5 cup Vegetable Broth
5 clove Garlic
4 pepper Jalapeno Peppers
0.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
8 oz Tillamook Pepper Jack Cheese
100 grams Cilantro, raw

Here is how you make Creamy Shrimp Enchiladas:

Melt butter add flour, brownAdd broth slowly.Add coconut milk, 3 garlic, cilantro, poblano pepper (or jalapeno)Add 1/2 of cheese. remove from heatsautee shrimp, drain, set asidesautee onion, add carrot, spinach, 2 garlicadd shrimp, dash of hot sauceFill tortillas with shrimp mix and remaining cheese.Roll and place into pan.Cover with 1/2 of sauceBake at 375 degrees F, 20-30 minutesCover with remaining sauce.Serving Size: makes 10 enchiladasNumber of Servings: 10Recipe submitted by SparkPeople user VEGMONSTER.

The nutritional information for Creamy Shrimp Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 313.2

• Total Fat: 15.6 g
• Cholesterol: 122.6 mg
• Sodium: 586.0 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 2.3 g
• Protein: 18.3 g