Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 8-10 flour tortillas (6-inch size)
- 1/2 cup milk
- Cooking spray
Instructions
- In a bowl, toss shrimp with olive oil and spices until coated. Cook in a skillet for 2-3 minutes until pink; set aside.
- Sauté onion and bell pepper in the same skillet for about 5-7 minutes until softened; add garlic and cook for another minute.
- Stir in tomatoes and green chilies, followed by soup and sour cream. Simmer for 5 minutes.
- Combine chopped shrimp, cilantro, and half the cheese in the skillet; mix until melted.
- Preheat oven to 350°F (175°C). Dip tortillas in milk, fill with shrimp mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining sauce over enchiladas, top with remaining cheese, cover with foil, and bake for 20 minutes; uncover and bake another 10-15 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg