Fish

Tomatillo Shrimp Enchiladas takes 30 minutes to prepare.

Tomatillo Shrimp Enchiladas takes 21 minutes to cook.

Tomatillo Shrimp Enchiladas makes 8 servings.

The ingredients for Tomatillo Shrimp Enchiladas are:

2 tablespoons olive oil
1/2 medium-size red onion, peeled and thinly sliced
1/2 medium-size green bell pepper, seeded and thinly sliced
1-1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 corn tortillas
1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
3 tablespoons half-and-half
1 cup shredded reduced-fat Monterey Jack cheese

Here is how you make Tomatillo Shrimp Enchiladas:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.2. Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.3. Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.4. Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubblyServing Size: Makes 8 servings, 1 enchilada per servingNumber of Servings: 8Recipe submitted by SparkPeople user ANNE_SP.

The nutritional information for Tomatillo Shrimp Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.5

• Total Fat: 9.3 g
• Cholesterol: 119.7 mg
• Sodium: 478.7 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 3.6 g
• Protein: 21.9 g