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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