Sep 20, 2013

Taste: Shrimp Enchiladas

If you know me or have been reading this little blog for a while, then you know that if I had to choose any food to eat it would always be Mexican.  We eat Mexican food at least twice a week in our house and in our heads we still live in SoCal and celebrate Taco Tuesday on the regular.  As delicious as Mexican food is, it can also be so heavy and calorie-laden.  This was my take on enchiladas, lightened up a little and gluten-free!

{ I n g r e d i e n t s }
8 small corn tortillas - I used Mission in the lowest calorie I could find
1/4 pound of shrimp peeled, tails removed and chopped into small pieces
1/2 bag coleslaw mix (from the salad section)
1 or 2 large handfuls spinach
1 can organic enchilada sauce - read the ingredients to find a clean/g-free one!
1 1/2 cup shredded light Mexican cheese blend 
4 tablespoons olive oil, divided
1 tomato, diced
Salt and pepper to taste

{ D i r e c t i o n s }
- Preheat oven to 350
- In a skillet, heat two tablespoons olive oil over medium heat.  Do the same in a second skillet
- Add coleslaw and spinach to first skillet and cook, stirring occasionally until all items are starting to wilt, no more than five minutes.  Add 1/4 can enchilada sauce, stir and turn off heat.
- In second skillet, add shrimp and cook until pink throughout about seven minutes.
-  Take a tortilla, layer a sprinkle of cheese on the bottom, a teaspoon full of vegetables, then a small serving of shrimp.
- Roll tortilla and place seam side down into a pyrex baking dish.
- Continue with all tortillas.  If you have any stuffing left, I put it around the edges in the dish.  You should have about half of your cheese remaining.
-  Pour remainder of enchilada sauce over everything in the dish.
-  Bake in over for 10-12 minutes or until edges of tortillas are starting to brown. 
-  Remove from oven and immediately top with remaining cheese.  It should melt from the heat, if not, place in the oven again for a minute or two.
-  Top everything with diced tomatoes and serve!  

I couldn't get a good picture, so please excuse the odd heading picture and after pictures.  I think a photography class or two is in my near future, as is some serious kitchen lighting/curtain adjustment.



  1. *I’m impressed, I must say. Really rarely do I encounter a blog that’s both educative and entertaining, and let me tell you, you have hit the nail on the head. Your idea is outstanding; the issue is something that not enough people are speaking intelligently about. I am very happy that I stumbled across this in my search for something relating to this. Artis

  2. Looks SO good!!I never make them with shrimp! I have leftover pulled pork. I was thinking of making enchiladas with it. :-)


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