Low-Carb Shrimp Enchiladas

Reduced-fat cheeses and low-carb tortillas make these shrimp enchiladas a more wholesome go-to dish your family will love.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 172 Calories

Ingredients

• 1 red bell pepper, chopped
• 1 tablespoon extra-virgin olive oil
• 20 each uncooked medium shrimp, peeled and deveined
• ½ sweet onion, chopped
• 5 each low-carb tortillas
• ¼ cup enchilada sauce
• ⅓ cup 2% milk shredded Cheddar cheese
• ⅓ cup 2% milk shredded mozzarella cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.

Step 3

Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.

Step 4

Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.

Step 5

Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.