Fish

Over-the-Border Shrimp Enchiladas is for Dinner.

Over-the-Border Shrimp Enchiladas takes 20 minutes to prepare.

Over-the-Border Shrimp Enchiladas takes 20 minutes to cook.

Over-the-Border Shrimp Enchiladas makes 8 servings.

The ingredients for Over-the-Border Shrimp Enchiladas are:

1 medium onion, chopped
2 tablespoons extra virgin olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 (4 oz) can chopped green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt substitute
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 (8 oz) package fat-free cream cheese, cubed
8 (8 inch) whole wheat tortillas, warmed
1 1/2 cps chunky salsa
1 1/2 cups shredded Monterey Jack cheese

Here is how you make Over-the-Border Shrimp Enchiladas:

In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt substitute, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over top, sprinkle with Monterey Jack cheese.Bake, uncovered, at 350?F for 20-25 minutes or until heated through.Servings = 8Number of Servings: 8Recipe submitted by SparkPeople user FLARANCHO.

The nutritional information for Over-the-Border Shrimp Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 316.2

• Total Fat: 12.6 g
• Cholesterol: 102.2 mg
• Sodium: 963.3 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 5.1 g
• Protein: 21.7 g

Over-the-Border Shrimp Enchiladas is Mexican cuisine.

The dietary needs meet for Over-the-Border Shrimp Enchiladas is Vegetarian