Keto Shrimp Enchiladas with Green Sauce
Discover the perfect Keto Shrimp Enchiladas with Green Sauce – a tasty, low-carb delight that will satisfy your cravings
Ingredients
Cheese Sauce
- 2 tbsp salted butter
- ½ cup diced red bell pepper
- ½ cup green bell pepper
- ½ cup finely chopped yellow orwhite onion
- ½ tbsp sea salt
- ½ tbsp dried oregano
- ¼ tbsp garlic powder
- ¼ tbsp cayenne pepper adjust to taste for extra heat
- ¼ tbsp freshly ground black pepper
- 1 tbsp freshly ground black pepper
- ¾ cup heavy cream or unsweetened almond milk for a low-carb option
- 1 cup for a low-carb option Pepper Jack for a spicy kick
- ½ cup sour cream
Shrimp Filling
- 1 tbsp butter or olive oil
- ½ cup finely chopped onion
- ½ cup finely chopped onion
- 1 ½ to 2 pounds raw shrimp
- 2 cups diced ripe tomatoes
- 1 ½ cups shredded Monterey Jack cheese
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish with butter or cooking spray and set it aside.
Step 2: Make the Cheese Sauce
- In a large, 12-inch nonstick skillet, melt 2 tablespoons of salted butter over medium-high heat.
- Add the diced red and green bell peppers and chopped onion. Sauté for 4-5 minutes, stirring often, until the vegetables are crisp-tender.
- Sprinkle in the salt, oregano, garlic powder, black pepper, and cayenne pepper. Stir to combine.
- Add 1 tablespoon of almond flour (or your preferred keto-friendly thickener) and cook for 1 minute, stirring constantly to avoid burning.
- Slowly whisk in ¾ cup of heavy cream (or unsweetened almond milk) and continue cooking for 2-3 minutes, until the sauce thickens slightly.
- Remove the skillet from heat and mix in ½ cup of sour cream. Set the cheese sauce aside.
Step3: Prepare the Shrimp Filling
- In a separate skillet, heat 1 tablespoon of butter or olive oil over medium heat.
- Add the chopped onion and cook for 3-5 minutes, until soft and translucent.
- 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.
- Stir in the diced tomatoes and half of the prepared cheese sauce. Mix well to combine.
Step4: Assemble the Enchiladas
- Spoon about ⅓ cup of the shrimp mixture onto the center of each low-carb tortilla.
- Sprinkle a small handful of shredded Monterey Jack cheese over the filling.
- Roll the tortillas tightly and place them seam side down in the prepared baking dish.
Step5: Top and Bake
- Pour the remaining cheese sauce evenly over the rolled tortillas.
- Sprinkle the top with the remaining shredded Monterey Jack cheese.
- Bake in the preheated oven for 30-35 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top.
Step6: Serve and Enjoy
- 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.
- Garnish with fresh cilantro, a dollop of sour cream, or extra salsa verde for a burst of flavor.