Mexican

Shrimp and Veggie Enchiladas is for Dinner.

Shrimp and Veggie Enchiladas takes 30 minutes to prepare.

Shrimp and Veggie Enchiladas takes 30 minutes to cook.

Shrimp and Veggie Enchiladas makes 12 servings.

The ingredients for Shrimp and Veggie Enchiladas are:

2 Tblsp olive oil
1 lb shrimp, cut into pieces
1 red bell pepper, chopped
1 onion, chopped
2 garlic cloves
1 small package mushrooms, sliced
1 bunch spinach
cilantro, cumin and oregano to taste
salt and pepper to taste
12 corn tortillas
Tomatillo salsa (to dip and drizzle, probably about 1/4-1/2 cup)
8 oz reduced fat monterey jack cheese

Here is how you make Shrimp and Veggie Enchiladas:

Makes 12 serving Warm the tomatilla salsa on the stove (or make your own!)Saute (in order) the onions, red bell pepper and garlic in the olive oil. Add the spices.Add the shrimp and spinach and saute a few minutes until the shrimp is pink.Dip the tortillas in the salsa, fill with the stuffing, cilantro (if you want it) and a little cheese then rollPlace the 12 rolled, stuffed tortillas in a baking dish. Drizzle salsa on top. Sprinkle the rest of the cheese on top.Bake 12 minutes (until the cheese is melted) at 350 degrees.Number of Servings: 12Recipe submitted by SparkPeople user TEACHER0320.

The nutritional information for Shrimp and Veggie Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 191.2

• Total Fat: 7.2 g
• Cholesterol: 67.4 mg
• Sodium: 300.9 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.3 g
• Protein: 15.7 g

Shrimp and Veggie Enchiladas is Mexican cuisine.