Shrimp Enchiladas

  • Yield: 6 to 8 servings


1cup chopped onion
1tablespoon chopped garlic
2tablespoons all-purpose flour
1teaspoon dried oregano
1teaspoon dried basil
1teaspoon dried thyme
dash of cayenne pepper
3tablespoons chopped cilantro
2teaspoons ground cumin
1slice jalapeno pepper, optional
Salt and pepper to taste
1cup evaporated skimmed milk
1pound medium peeled shrimp, cooked
1 1/4cups shredded reduced-fat Monterey Jack cheese, divided
8 (10-inch) flour or wheat tortillas, room temperature


  1. Preheat oven to 350F.
  2. In a skillet coated with nonstick cooking spray, saute onion and garlic over medium heat for several minutes.  Add flour and stir well; add oregano, basil, thyme, cayenne, cilantro, cumin, jalapeno, salt and pepper and gradually add milk.  Reduce heat and cook until very thick; remove from heat; cool slightly.  Fold in shrimp and 3/4 cup cheese.
  3. Place 2 tablespoons of the filling on each tortilla and roll up.  Place rolled tortillas side by side in a 2-quart baking dish coated with nonstick cooking spray and top with remaining 1/2 cup cheese.  Bake for 5 minutes or until cheese is melted and dish is well heated.

Nutritional Info *per serving

  • Calories 389
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 97mg
  • Sodium 577mg
  • Carbohydrate 48g
  • Fiber 3g
  • Protein 26g