Name: Shrimp Enchiladas with Green Chile Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Shrimp; 2 small Corn tortillas; 0.5 cup Green enchilada sauce; 0.5 oz Monterey Jack cheese; 0.25 cup Greek yogurt; 0.5 cup Bell pepper; 0.25 cup Red onion; 0.25 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.13 whole Avocado; 1 tbsp Cilantro

Shrimp Enchiladas with Green Chile Sauce

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

YOUR SOLIN GENERATED RECIPE

Shrimp Enchiladas with Green Chile Sauce

Sautéed shrimp and peppers tucked into corn tortillas, smothered in a vibrant, zesty green chile sauce and topped with melted cheese for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

43.7g

Fat

18.6g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

2 small Corn tortillas

0.5 cup Green enchilada sauce

0.5 oz Monterey Jack cheese

0.25 cup Greek yogurt

0.5 cup Bell pepper

0.25 cup Red onion

0.25 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.13 whole Avocado

1 tbsp Cilantro

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PREPARATION

1
Preheat oven to 375°F.
2
Heat olive oil in a skillet over medium heat and sauté the diced red onion and bell pepper until softened.
3
Add shrimp, sea salt, black pepper, and garlic powder; cook until the shrimp are pink and opaque.
4
Warm the small corn tortillas slightly in a dry pan or microwave to make them pliable.
5
Fill each tortilla with the shrimp mixture and a small amount of green enchilada sauce.
6
Roll the tortillas tightly and place them seam-side down in a baking dish.
7
Pour the remaining green enchilada sauce over the top and sprinkle with shredded Monterey Jack cheese.
8
Bake for 15 minutes until the sauce is bubbling and the cheese is beautifully melted.
9
Serve topped with a dollop of Greek yogurt, sliced avocado, and fresh cilantro.