Spicy Shrimp Baked Enchiladas with Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp Baked Enchiladas with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp Baked Enchiladas with Creamy Avocado

Savor these vibrant enchiladas filled with succulent shrimp, smothered in a zesty enchilada sauce and a sprinkle of low-fat cheese, then crowned with a luscious, creamy avocado topping. Perfectly balanced for a satisfying round meal.

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NUTRITION

457kcal
Protein
35.2g
Fat
18.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp, medium, peeled

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 medium Avocado

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup diced Onion

1 tsp Chili Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a bowl, toss the shrimp with diced onions, chili powder, salt, and pepper.

  • 3

    Lay the corn tortillas on a flat surface and spoon equal amounts of the shrimp mixture onto each tortilla.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 7

    Remove from the oven, top with diced avocado, and serve immediately.

Spicy Shrimp Baked Enchiladas with Creamy Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Shrimp Baked Enchiladas with Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp Baked Enchiladas with Creamy Avocado

Savor these vibrant enchiladas filled with succulent shrimp, smothered in a zesty enchilada sauce and a sprinkle of low-fat cheese, then crowned with a luscious, creamy avocado topping. Perfectly balanced for a satisfying round meal.

NUTRITION

457kcal
Protein
35.2g
Fat
18.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp, medium, peeled

2 Corn Tortillas

1/2 cup Enchilada Sauce

1/4 medium Avocado

1/4 cup Low-Fat Cheddar Cheese, shredded

1/4 cup diced Onion

1 tsp Chili Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a bowl, toss the shrimp with diced onions, chili powder, salt, and pepper.

  • 3

    Lay the corn tortillas on a flat surface and spoon equal amounts of the shrimp mixture onto each tortilla.

  • 4

    Roll up the tortillas and place them seam-side down in a baking dish.

  • 5

    Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the shredded low-fat cheddar cheese on top.

  • 6

    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 7

    Remove from the oven, top with diced avocado, and serve immediately.