Categories: Seafood

Ingredients

• 3 tbsp unsalted butter, divided
• 1 sm onion, chopped
• 1 green pepper, cored and cut into 1" strips
• 2 cloves garlic, finely chopped
• 1 pkg (1 lb) fully cooked frozen shrimp, thawed and coarsely chopped
• 2 tbsp flour
• 1 cup fat-free half-and-half
• 1 can (10 oz) enchilada sauce
• 4 oz reduced-calorie cheddar cheese, shredded (~ 1 cup)
• 1 pkg (17.5 oz) fajita-size flour tortillas

Directions

1. eat oven to 375.

2. Melt 1 tbsp of the butter in a lg nonstick skillet over med-high heat. Add onion, peppers, and garlic; cook 7 mins, until softened. Stir in shrimp; remove from heat and let cool slightly.

3. In a sm saucepan, melt the remaining 2 tbsp butter over med heat. Sprinkle with flour and whisk until smooth. Whisk in half-and-half and continue to cook over med-high heat until thickened, ~ 5 mins. Stir in enchilada sauce, whisking continuously, until blended.

4. Remove sauce from heat, and stir 3/4 cup of the sauce and 1/4 cup of the shredded cheese into the shrimp mixture.

5. Coat a 13 × 9 × 2″ baking dish with nonstick cooking spray. Spoon 1/3 cup shrimp mixture down center of one tortilla. Roll tightly to enclose filling, then transfer to prepared dish. Repeat with remaining tortillas and filling.

6. Pour remaining enchilada sauce over enchiladas, spreading to edges, then top with remaining 3/4 cup shredded cheese.

7. Bake 20 mins until cheese is melted and sauce is bubbly. Cool slightly before serving.

Email to a friend | Print this recipe | Back