Ingredients
- 8 6-inch low-carb flour tortillas
- 2 tbsp butter
- 1/2 cup red bell pepper
- 1/2 cup white onion
- 2 cloves garlic
- 1 lb shrimp
- 4 oz cream cheese
- 1/2 tsp salt
- 1 tsp chili powder
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 cup salsa verde
- 1 cup heavy cream
- 1 cup shredded monterey jack cheese
Steps
- Heat the oven to 375 F and coat a 9-by-13-inch baking dish with butter.
- Melt the remaining butter in a large skillet over medium heat and cook the bell pepper, onion, and garlic for 4 minutes.
- Add the shrimp, salt, and chili powder, then cook for 3 to 4 minutes until the shrimp reach 145 F.
- Stir in the cream cheese, cilantro, and lime juice until smooth, then divide the filling among the tortillas and roll them into the baking dish.
- Whisk the salsa verde and heavy cream together, pour the mixture over the enchiladas, and sprinkle on the cheese.
- Bake for 20 to 25 minutes, until the cheese melts and the sauce bubbles.
Main ingredient on sale this week? See what to make with shrimp on sale.
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