Keto Shrimp Enchiladas with Green Sauce

Do you crave a delicious, low-carb dinner packed with flavor? These Keto Shrimp Enchiladas with Green Sauce are the perfect solution! This dish features tender, seasoned shrimp, a creamy sour cream filling, and zesty salsa verde. It offers a fresh twist on classic enchilada recipes.

Start by cooking the shrimp in a large skillet over medium-high heat until perfectly tender. Then, mix them with a rich, cheesy filling featuring Monterey Jack cheese and a hint of tangy sour cream.

Spoon the mixture onto low-carb tortillas, roll the tortilla tightly, and place them seam side down in a baking dish. Top with a generous drizzle of enchilada sauce and more cheese before baking to golden perfection. Whether you’re new to keto or a seasoned pro, these enchiladas are sure to become a family favorite.

Ready to dive into a flavorful, guilt-free meal? Let’s get cooking!

Ingredients

Cheese Sauce:

• 2 tablespoons salted butter
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• ½ cup finely chopped yellow or white onion
• ½ teaspoon sea salt
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (adjust to taste for extra heat)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon almond flour (for a keto-friendly thickener)
• ¾ cup heavy cream or unsweetened almond milk (for a low-carb option)
• 1 cup shredded Monterey Jack cheese (or Pepper Jack for a spicy kick)
• ½ cup sour cream (light or regular, depending on preference)

Shrimp Filling:

• 1 tablespoon butter or olive oil (for sautéing)
• ½ cup finely chopped onion
• 1 ½ to 2 pounds raw shrimp, peeled, deveined, and chopped into bite-sized pieces
• 2 cups diced ripe tomatoes (or substitute with low-carb canned tomatoes)
• 1 ½ cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)

Assembly:

• 8 low-carb tortillas (9-inch, almond flour or coconut flour-based for keto)
• 1 cup salsa verde (store-bought or homemade for extra freshness)
• Extra shredded Monterey Jack cheese for topping

Step-by-Step Instructions

Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish with butter or cooking spray and set it aside.

Make the Cheese Sauce

1. In a large, 12-inch nonstick skillet, melt 2 tablespoons of salted butter over medium-high heat.
2. Add the diced red and green bell peppers and chopped onion. Sauté for 4-5 minutes, stirring often, until the vegetables are crisp-tender.
3. Sprinkle in the salt, oregano, garlic powder, black pepper, and cayenne pepper. Stir to combine.
4. Add 1 tablespoon of almond flour or your favorite keto-friendly thickener. Cook for 1 minute while stirring constantly to prevent burning.
5. Slowly whisk in ¾ cup of heavy cream (or unsweetened almond milk) and continue cooking for 2-3 minutes, until the sauce thickens slightly.
6. Reduce the heat to low and stir in 1 cup of shredded Monterey Jack cheese until fully melted.
7. Remove the skillet from heat and mix in ½ cup of sour cream. Set the cheese sauce aside.

Prepare the Shrimp Filling

1. In a separate skillet, heat 1 tablespoon of butter or olive oil over medium heat.
2. Add the chopped onion and cook for 3-5 minutes, until soft and translucent.
3. Toss in the chopped shrimp and cook for 1-2 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become tough.
4. Stir in the diced tomatoes and half of the prepared cheese sauce. Mix well to combine.

Assemble the Enchiladas

1. Spoon about ⅓ cup of the shrimp mixture onto the center of each low-carb tortilla.
2. Sprinkle a small handful of shredded Monterey Jack cheese over the filling.
3. Roll the tortillas tightly and place them seam side down in the prepared baking dish.

Top and Bake

1. Pour the remaining cheese sauce evenly over the rolled tortillas.
2. Sprinkle the top with the remaining shredded Monterey Jack cheese.
3. Bake in the preheated oven for 30-35 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top.

Serve and Enjoy

1. Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the filling to set and makes them easier to slice.
2. Garnish with fresh cilantro, a dollop of sour cream, or extra salsa verde for a burst of flavor.

Tips for Maximum Flavor

1. Layer Seasonings: Season ingredients at every stage for depth.
2. Sauté Aromatics: Cook onions, garlic, or peppers first for a flavor base.
3. Use Fresh Herbs: Add brightness with cilantro, parsley, or oregano.
4. Balance Flavors: Add acidity (lime, salsa verde) to cut richness.
5. Avoid Overcooking: Cook proteins just until done for tender results.
6. Boost Umami: Use tomatoes, cheese, or soy sauce for savory depth.
7. Garnish Fresh: Finish with herbs, cheese, or sauce for a flavorful touch.

FAQs

1. Can I use frozen shrimp?

Yes! Thaw shrimp completely and pat them dry before cooking to avoid excess moisture.

2. What tortillas are keto-friendly?

Use low-carb tortillas made from almond or coconut flour to keep the dish keto-compliant.

3. Can I make this ahead of time?

Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

4. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

5. Can I use a different cheese?

Yes! Swap Monterey Jack for cheddar, pepper jack, or a Mexican cheese blend for variety.

6. Is salsa verde keto-friendly?

Most store-bought versions are keto-friendly, but check labels for added sugars. For the best option, make your own!