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Creamy Shrimp Enchiladas {Portion Fix/21 Day Fix}

A mildly flavored dairy-free white sauce covering shrimp filled corn tortillas. YUM!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Creamy White Enchilada Sauce
  • 3 tablespoons extra light tasting olive oil
  • 3 tablespoons whole wheat flour
  • salt and pepper to taste
  • 1 can low sodium chicken broth
  • 2 cans mild chopped chilies
  • ⅓ cup coconut cream
  • 2 tablespoons juice from pickled jalapenos or jalapeno hot sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • ½ teaspoon cumin
Shrimp
  • 1½ cup shrimp
  • olive oil spray
  • salt, pepper and chili powder to taste
Assemble Enchiladas
  • 6 corn tortillas
  • 6 tablespoons salsa verde

Equipment

  • a single-serve casserole dish

Method
 

Creamy White Enchilada Sauce
  1. In a small saucepan, heat olive oil over medium heat. Whisk in the flour, salt, and pepper and cook stirring continually for 2 minutes. Gradually whisk in the chicken broth till smooth. Bring to a boil; cook and stir for 3-5 minutes or until thickened. Add chilies, coconut cream, jalapeno juice, and all the spices. Stir, cook another few minutes, making sure to get it thick and then set aside.

Shrimp
  1. Spray shrimp with olive oil spray and add salt, pepper, and chili powder to them and cook in a hot skillet about 1 minute on each side. Just long enough for the spices to sear on the outside a bit. Chop roughly and set aside.
Assembling Enchiladas
  1. Preheat oven to 400°
  2. Spray 2 single-serve casserole dishes with olive oil spray. Add ¼ cup sauce to the bottom of each.
  3. Working with a plate to assemble them on, dip a tortilla into the warm enchilada sauce. Place it on the plate, add 1/3 - 1/2 of the shrimp on one side of the dipped tortilla. Add 1T of salsa verde over the shrimp and then roll it over and over and place seam side down in casserole dish. Line all 3/2 tortillas up and add 3/4 cup of sauce over the assembled tortillas in each pan (If you are adding cheese, you can add it on top of the sauce. )
  4. Bake at 400° for about 20 minutes or till bubbly.
  5. * top with extra sauce from pan when served.
Ultimate Portion Fix/21 Day Fix Container Counts
  1. 1Y 1R ⅓B 3t

Notes

  • You can top these with extra toppings like fresh onion, olives, greek yogurt. Just make sure to include them in your container counts. 
  • The sauce recipe makes 3 cups. If you make 2 servings you will have 1 cup of the sauce left