Ingredients
5
5 servings
- •1 tablespoon extra-virgin olive oil
- •20 uncooked medium shrimp, peeled and deveined
- •1 red bell pepper, chopped
- •0.5 sweet onion, chopped
- •5 low-carb tortillas
- •0.25 cup enchilada sauce
- •0.33333334326744 cup 2% milk shredded Cheddar cheese
- •0.33333334326744 cup 2% milk shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
- Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
- Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
- Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.
Nutritional Facts
Per 5 servings
- Calories: 172
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 9g
- Protein: 17g
- Sugar: 2g
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