Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 10 ounces diced tomatoes with green chilies
- 10.75 ounces condensed cream of mushroom soup
- ½ cup sour cream
- Flour tortillas
- Shredded Monterey Jack and cheddar cheese
Instructions
- Toss shrimp with olive oil and spices; cook until pink.
- Sauté onions, bell pepper, and garlic until softened.
- Combine tomatoes, soup, and sour cream; simmer.
- Mix shrimp into the sauce along with cilantro and half of the cheese.
- Soften tortillas in milk; fill with shrimp mixture and roll.
- Place in a baking dish, cover with remaining sauce and cheese.
- Bake at 350°F for about 30-35 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg