Creamy Shrimp Enchiladas

      creamy shrimp enchiladas
      creamy shrimp enchiladas


      1 lb raw, peeled, devained shrimp

      the juice of a lime

      1 clove garlic, minced

      1/4 cup 0% plain, nonfat Greek yogurt

      1/4 cup mayo with olive oil

      4 organic green onions, chopped

      1/4 cup white onion, chopped

      1 cup corn

      1 Tbsp chipotle salsa

      1/2 Tbsp fresh ground cumin

      1/2 cup organic red bell pepper, chopped

      1/2 tsp ancho chili powder

      1/2 tsp red pepper flakes

      1 T fresh cilantro, chopped

      salt and pepper

      5 whole wheat tortillas

      2 cups enchilada sauce

      1/4 cup reduced fat Mexican cheese

      1 heart of romaine


      Saute shrimp with garlic and lime juice. Remove from heat and chop shrimp. Combine all ingredients except enchilada sauce. Place a small amount of sauce in bottom of pan. Stuff 5 tortillas equally. Place seam side down. Cover with sauce and sprinkle with cheese. Bake enchiladas, covered, for 20 minutes and uncovered for 5 at 375 degrees and serve with lettuce.

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