This past Friday I was looking for something to make that would last me through 3 long nights at work and still be on the healthy side. Traditionally enchiladas are not known for being clean-eating friendly, but with a few tweaks it’s pretty easy to do. Mexican food and shrimp are high on my list of foods I love, so I was excited to try these out.
You will need:
2 pounds of medium frozen shrimp, peeled and thawed
1 tsp vegetable oil
1 cup diced white onion
2 tsp of minced garlic or more to your liking
1/4 cup of cilantro (optional – I don’t particularly care for it)
Kosher salt to taste
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup reduced-sodium chicken broth
1/2 cup tomato sauce
1 can of traditional enchilada sauce
5 whole wheat tortillas
1 cup shredded reduced-fat Mexican cheese
Non-stick cooking spray
Scallions, cilantro, avocado, and sour cream for toppings as desired
Preheat oven to 350 degrees.
Heat the vegetable oil over medium-high heat, then add in the onions and garlic and saute until the onions are translucent, about 2 minutes. Add in the shrimp, salt, cumin, oregano, chili powder, chicken broth and tomato sauce and stir to combine. Cook for 4-5 minutes, then remove from the heat.
Spray a 13x9in baking dish with non-stick cooking spray, then fold a little bit of the shrimp mixture into each tortilla, wrapping and placing it seam side down into the dish.
Once all of the tortillas have been assembled, pour whatever you have left in the saucepan over the top to ensure you get all of the seasonings. Then top with enchilada sauce and the cheese.
Cover with aluminum foil and bake for 20-25 minutes. Top with sliced avocado, scallions, sour cream, more cheese, whatever you desire.
What I liked about this was that since I used shrimp it significantly cut down on the cooking time, especially if you buy shrimp that are already peeled and all you have to do is defrost. This is perfect for trying to cram in some meal prep between homework, squeezing in a workout, and taking a nap before work.
The only thing that I found frustrating was after the first one that I ate straight out of the oven they became mushy when reheated.
A quick internet search led to me find that lightly frying the tortillas on the stovetop and then dipping them in the sauce on each side before baking can help. You can always add more sauce later if you’d like.
I will try to employ these techniques in the future, but overall these were great and definitely not a dish I got tired of eating after only one night.
What are some of your favorite Mexican dishes or enchilada recipes?