Elchayashrimpenchiladas Recipes

CHEESY SHRIMP ENCHILADA BAKE

Cheesy Shrimp Enchilada Bake image

Provided by Wendy Giman

Categories Tomato Bake Dinner Cheddar Shrimp Broccoli Bell Pepper Healthy Tortillas Self

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

Sauce:
1 can (14.5 ounces) diced tomatoes
1/2 cup Onion and Garlic Mix
4 chipotle chiles, finely diced
1/4 teaspoon salt
Enchiladas:
3 corn tortillas, halved
3/4 cup Broccoli and Red Bell Pepper Mix
1 cup Lime Shrimp
1 cup 75% shredded fat-free cheddar (4 ounces)

Steps:

Heat oven to 375°F.
Sauce:
Combine all sauce ingredients in a bowl.
Enchiladas:
Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.
To reheat:
Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

SHRIMP ENCHILADAS

Shrimp Enchiladas image

Tasty and ready in 20 minutes. Serve with salad, rice and black beans.

Provided by terrij

Categories World Cuisine Recipes Latin American Mexican

Time 2h20m

Yield 4

Number Of Ingredients 8

Ingredients

5 tablespoons olive oil
2 cloves minced garlic
1 teaspoon ground ginger
½ teaspoon hot sauce
16 large shrimp, peeled and deveined, without tails
4 (8 inch) flour tortillas
¾ cup shredded Cheddar and Monterey cheese blend
2 cups fresh salsa

Steps:

In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
Bake in a preheated oven for 20 minutes or until shrimp are pink.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 37.2 g, Cholesterol 57.6 mg, Fat 26.3 g, Fiber 3.8 g, Protein 16.6 g, SaturatedFat 6.7 g, Sodium 1233.8 mg, Sugar 4 g

LAZY ENCHILADAS

Lazy Enchiladas image

Easy chicken dish that takes no time. My kids help me with it every time. It's cheesy chicken nachos. I add some red pepper flakes and jalapeno juice to the mixture just to bring it up a notch. Our family also likes to put it in a flour tortilla. I have also used it the next day (if there is any left), rolled it in a flour tortilla, and fried it. If you would like to make it healthier, you can. I have changed the sour cream to light and/or low-fat. I have also changed the soup to reduced-fat. The only thing I haven't been able to change is the cheese.

Provided by SHYLIE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

1 (20 ounce) package frozen skinless, boneless chicken breast halves
3 (10.75 ounce) cans condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (1 pound) loaf Mexican-style processed cheese (such as Velveeta®), cut into cubes
1 (16 ounce) package corn chips

Steps:

Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and shred.
Mix cream of chicken soup, sour cream, and cheese cubes in a microwave-safe glass or ceramic bowl. Heat in the microwave in 3 minute intervals, stirring after each intervals, until the cheese is melted and the mixture has a smooth consistency. Add shredded chicken breast to chicken soup mixture and microwave for 2 minutes.
Pour corn chips into a large shallow bowl or serving dish. Pour hot chicken mixture over chips.

Nutrition Facts : Calories 1027.9 calories, Carbohydrate 67 g, Cholesterol 153.9 mg, Fat 66.6 g, Fiber 4 g, Protein 42.6 g, SaturatedFat 26.7 g, Sodium 2483.3 mg, Sugar 7.4 g

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