Quick Seafood Enchiladas

Name: Quick Seafood Enchiladas
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 1 pound cooked shrimp - peeled, deveined and chopped; 1 (4 ounce) package cream cheese, softened; 2 cloves garlic, minced; 2 teaspoons chopped fresh cilantro; 2 teaspoons lime juice; 1 (10 ounce) can green chile enchilada sauce; 6 (8 inch) flour tortillas

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 6 servings 👁️ 10 views

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

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🔗 Recipe adapted from AllRecipes

#Enchilada #Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 6

Difficulty Medium

🛒 Ingredients

1 pound cooked shrimp - peeled, deveined and chopped

1 (4 ounce) package cream cheese, softened

2 cloves garlic, minced

2 teaspoons chopped fresh cilantro

2 teaspoons lime juice

1 (10 ounce) can green chile enchilada sauce

6 (8 inch) flour tortillas

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 325

% Daily Value*

Total Fat 12g 15%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 715mg 31%

Total Carbohydrate 30.6g 11%

Dietary Fiber 1.7g 6%

Total Sugars 0.9g

Protein 22.4g 45%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.

Divide shrimp mixture evenly onto each tortilla.

Roll tortilla tightly around the filling to form an enchilada.

Arrange enchiladas seam sides down in baking dish.

Pour enchilada sauce over tortillas.

Bake in preheated oven until bubbly, about 20 minutes.