You can make these Shrimp Enchiladas look dinner out-worthy by sprinkling some additional green onion on top (just cut up a little extra while you prep!). Heat the oven to 325°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onions and 1/2 cup red pepper and cook until tender. Season the shrimp with salt.
These low-carb Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp?
Preheat oven to 400°F. Sautee onions and jalapenos together over medium heat until tender. Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them. Roll up tortillas with the seam on the bottom and place in a 9x13 pan. Pour remaining sauce on top and remaining cheese.
Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest. Cook and stir until the cream cheese is melted. Remove the skillet from the heat. Divide half the shrimp mixture among the tortillas.