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Low carb shrimp enchiladas in a homemade cheese sauce.

Low-Carb Enchiladas With Shrimp

Avatar photoSharon Best
Treat your family to a Mexican restaurant-quality meal at home with this easy recipe that goes from prep to plate in less than an hour!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American, Mexican
Servings 4
Calories 473 kcal

Ingredients
  

  • 1 1/2 pounds large shrimp peeled and deveined
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 2/3 cup onion diced, about 3 ounces
  • 1 jalapeño pepper deseeded and diced
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup salsa verde
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 2 cups Monterey Jack cheese shredded and divided
  • 8 low-carb tortillas

Instructions
 

  • Preheat oven to 375°F. Prepare a 9x13-inch casserole dish with a coating of butter or nonstick cooking spray. Set aside.
  • Pat the shrimp dry with paper towels. Roughly chop them into bite-sized pieces and set aside.
  • In a large skillet over medium heat, melt the butter. Add the garlic, onion, and jalapeño pepper. Sauté 1-2 minutes, until the vegetables become fragrant and begin to soften.
  • Add the shrimp to the skillet and sprinkle with a pinch of salt and pepper. Sauté just until the shrimp start to turn pink, about 2-3 minutes. They should still be slightly undercooked, as they will finish cooking in the oven. Remove the pan from heat.
  • Using a slotted spoon, transfer the shrimp and vegetable mixture to a medium bowl, leaving behind any excess liquid in the pan. This prevents the enchiladas from becoming soggy while baking.
  • In a separate bowl, whisk together the salsa verde, chicken broth, and sour cream to make the cheese sauce. Add 1/4 cup of shredded Monterey Jack cheese and stir until combined.
  • Stir about 2–3 tablespoons of the cheese sauce into the shrimp mixture, just enough to bind the filling. Reserve the remaining cheese sauce.
  • Spoon roughly 2 tablespoons of the shrimp filling into the center of each tortilla. Roll up each tortilla tightly and place seam side down in the prepared casserole dish.
  • Pour the reserved cheese sauce evenly over the enchiladas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  • Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the dish is heated through.
  • Remove from oven and let rest 5-10 minutes before serving.

Nutrition

Calories: 473kcalCarbohydrates: 9gProtein: 39gFat: 31gSaturated Fat: 18gSodium: 1683mgFiber: 1g
Keyword keto enchiladas, keto enchiladas with shrimp, low carb enchiladas, shrimp enchiladas
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