Lunch

Shrimp Enchiladas is for Lunch.

Shrimp Enchiladas takes 15 minutes to prepare.

Shrimp Enchiladas takes 30 minutes to cook.

Shrimp Enchiladas makes 8 servings.

The ingredients for Shrimp Enchiladas are:

0.5 cup Great Value unsalted chicken broth
1.0 cup (8 fl oz) Water, tap
2.0 cup Hunt's Tomato Sauce, no salt added
2.0 tbsp Chili powder
2.0 tsp Oregano, ground
1.0 tsp Cumin seed
1.0 tsp Onion powder
1.0 tsp Garlic powder
0.5 tsp No Salt potassium chloride salt substitute
24.0 oz Shrimp, cooked
6.0 serving Ole Extreme wellness high Fiber low carb-Tortilla Wrap(1 Tortilla)

Here is how you make Shrimp Enchiladas:

Combine water, tomato sauce and the seasonings in a small saucepan. Cook over low heat for 10 minutes stirring occasionally. Place 3 oz of shrimp on the bottom edge of each shell. Spoon a little sauce over shrimp. Place in an 8x13 pan with a cup of sauce spread over bottom. Repeat until all the shells are used. Drizzle rest of sauce over the filled enchiladas. Bake at 20 minutes at 350.Serving Size: 1 enchiladaNumber of Servings: 8.0Recipe submitted by SparkPeople user RAVENSWORD2001.

The nutritional information for Shrimp Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 147.4

• Total Fat: 2.5 g
• Cholesterol: 165.8 mg
• Sodium: 461.3 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 10.1 g
• Protein: 22.2 g

Shrimp Enchiladas is Mexican cuisine.