This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.
Easy Shrimp Enchiladas
When I need a quick go to Mexican recipe this is always my first choice. It is everything a good shrimp enchilada should be. I have found a new tortilla shell that is both corn and flour that I love using when I can find them. Otherwise I would use flour tortillas. The lower fat version of this recipe is awesome, no one will even know if you don’t tell them!
For this recipe, I’m excited to partner with Seafood Nutrition Partnership to show you how easy it is to cook with seafood! They are working to address America’s Health Crisis through promoting a seafood rich diet.
Seafood Nutrition Partnership is also hosting the Healthy Heart Pledge.In case you’re not familiar, the Healthy Heart Pledge is a promise to yourself and your family to eat at least two servings of seafood each week while supplementing your diet with omega-3s, as recommended by the USDA HHS Dietary Guidelines for Americans. Making this change to your diet improves your overall health and reduces your risks of heart disease. Seafood is one of the leanest proteins available and is beneficial to both brain and heart health. I signed up, will you?
Some quick facts about the benefits of eating seafood.
Did you know that eating seafood twice a week can support your heart and brain health? Eating seafood two to three times per week reduces the risk of death from any health-related cause by 17%. Eating fish literally saves lives. An estimated 50,000 deaths from heart disease and stroke are avoided per year by eating fish. Seafood is high in healthy fats known as omega-3s, which are essential for heart health and brain health.
You can also participate in the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. To participate and enter for a chance to win, simply share a photo of a seafood dish you’ve prepared using 5 ingredients or less (not counting spices/garnishes) on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes. We’ll announce winners at SeafoodNutrition.org and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit [SNPsweepstakes.com]. Void where prohibited.
Gather up your ingredients. Peel the shrimp. Chop the cilantro.
Spread the prepared filling on the tortilla with a little bit of extra cheese. Roll up and put seam side down. Place in baking dish.
Cover with the additional sauce.
Bake for 15 – 18 minutes.
- 12 oz. large shrimp (I used 12 - 15 per pound)
- 1 can tomatoes with green chilies
- 1 cup heavy cream or fat free half and half
- ½ cup low fat sour cream
- ¼ teaspoon garlic powder
- 4 medium tortillas
- About 5 oz. low fat Mexican cheese, grated
- cilantro - optional for garnish
- Preheat oven to 400 degrees and grease a 9-inch baking dish.
- Drain the can of tomatoes and reserve the juice.
- Add the tomatoes to a saute pan with the garlic. Heat over medium heat.
- Stir in the heavy cream and sour cream. Bring to a boil.
- Add the shrimp and remove from the heat. Do not cook the shrimp.
- Place some of the cheese on the center of each tortilla.
- Using a slotted spoon put a quarter of the shrimp mixture in each tortilla. Roll tortilla and place in dish seam side down.
- Pour remaining sauce over the tortillas.
- Bake for 15 - 18 minutes or until hot and bubbly.
- Top with chopped cilantro.
Try one of our other seafood recipes. Cod with Zucchini Noodles, Tomatoes and Basil