Best 3 Low Carb Shrimp Enchiladas Recipes
**Low-Carb Shrimp Enchiladas: A Culinary Symphony of Flavors and Health**
Embark on a culinary journey with our delectable Low-Carb Shrimp Enchiladas, where taste and health harmoniously coexist. These enchiladas are a symphony of flavors, featuring succulent shrimp enveloped in a zesty enchilada sauce, all nestled within tender low-carb tortillas. This recipe caters to those seeking a satisfying and nutritious meal without compromising on taste. Our comprehensive guide includes two variations: a classic version and a creamy version, each offering a unique flavor profile. The classic enchilada sauce is a tantalizing blend of spices, tomatoes, and chiles, while the creamy version adds a luscious layer of sour cream and cream cheese, creating a velvety and rich sauce. Additionally, we offer a vegetarian option, replacing the shrimp with roasted vegetables, ensuring everyone can enjoy this flavorful dish. So, gather your ingredients and prepare to indulge in a culinary symphony that nourishes your body and soul.
QUICK SHRIMP ENCHILADA BAKE
Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
- Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
- Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
- Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 36.4 g, Cholesterol 127.1 mg, Fat 6.2 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 1162.2 mg, Sugar 2.1 g
SHRIMP AND CRAB ENCHILADAS
Steps:
- For the poblano sauce: Roast the poblanos over a flame until black on all sides (this can also be done under a broiler). Place in a bowl, cover with a lid or plate and set aside for 15 minutes to steam.
- Begin the base for the sauce by combining the butter, white onions and garlic in a saucepan. Salt well. Cook over medium heat until the onions are softened, 3 to 4 minutes. Sprinkle with the flour and whisk to combine. Stir in chicken stock, bring to a simmer, stirring, and cook for 1 to 2 minutes, until thickened. Remove from heat and add to a blender.
- Peel the blackened skin off the poblanos--this is easier to do under cold running water. Then remove the stems and seeds. Add the flesh to the sauce base in the blender. Blend until smooth, 1 to 2 minutes. Return the poblano sauce to the saucepan and bring to a simmer. Add the cream, starting with 1 cup--add more if necessary. Simmer for 3 to 5 minutes. Season with salt and lemon juice
- For the shrimp and crab: In a saucepan, melt the butter over medium heat. Add a pinch of salt and red pepper flakes. Add the shrimp and cook, tossing, until opaque.
- Add the crab meat and cook for an additional 2 minutes, stirring well. Check that the shrimp are cooked through and then finish with squeeze of lemon. Set aside.
- For the enchiladas: Fry the tortillas for 20 seconds in hot oil to make them pliable. Drain on paper towels. Lay out tortillas and fill with 1 to 2 tablespoons of the seafood filling. Plate 2 enchiladas per serving. Top with poblano sauce and then with queso fresco, Pickled Red Onions and crema. Garnish with cilantro.
- Combine the red onions, vinegar, sugar and salt in a saucepan and boil for 30 minutes. Drain the onions. Refrigerate in an airtight container for up to 2 weeks.
LOW CARB ENCHILADAS
Make and share this Low Carb Enchiladas recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 5 Enchiladas
Number Of Ingredients 8
Steps:
- Sprinkle the chicken with salt & pepper along with the onion powder. Brown until no longer pink.
- Mix chicken with refried beans, 1/2 the enchilada sauce, sour cream and 2/3 cup cheese.
- Fill tortillas with the chicken mixture then place into a glass baking dish.
- Top with remaining enchilada sauce and cheese. Cook at 375 for 20 minutes.
Nutrition Facts : Calories 177.9, Fat 9.8, SaturatedFat 5.7, Cholesterol 58, Sodium 670.9, Carbohydrate 5.3, Fiber 1, Sugar 4.1, Protein 16.4
Tips:
- Prep Your Shrimp: Before cooking, devein and peel your shrimp to save time and ensure even cooking.
- Use Low-Carb Tortillas: Opt for low-carb or keto-friendly tortillas to keep the dish low in carbs.
- Make Your Own Enchilada Sauce: Instead of store-bought sauce, try making your own using simple ingredients like tomatoes, chili powder, and cumin.
- Add Veggies for Extra Nutrition: Include chopped bell peppers, onions, or zucchini to boost the veggie content and add more flavor.
- Control the Cheese: Use a blend of low-fat and full-fat cheese to reduce the overall fat content while still maintaining a creamy texture.
- Bake Until Golden: Bake the enchiladas until the cheese is melted and bubbly, and the tortillas are slightly crispy around the edges.
Conclusion:
These low-carb shrimp enchiladas offer a delicious and satisfying meal that fits a low-carb or keto lifestyle. With juicy shrimp, a flavorful enchilada sauce, and a blend of melty cheeses, these enchiladas are sure to become a favorite. By following the tips and using the variations provided, you can customize the recipe to your preferences and dietary needs. Enjoy this low-carb version of a classic Mexican dish that's easy to make and packed with flavor.
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