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Nutrition Facts
Serving Size 279 g
(Approx. 6 Servings)
Amount Per Serving
Calories 280 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 630 mg 26%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 18 g
Vitamin A 10% Iron 4%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Healthy Shrimp Enchiladas
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

12 Oz GC Cooked Shrimp
1 1/2 cup(s) sweet onion, chopped
1 1/2 cup(s) roma tomato, chopped
1 cup(s) H-E-B Shredded Mexican Blend Cheese
15 Oz Hill Country Fare Enchilada Green Sauce
12 H-E-B Corn Tortillas
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Heat oven to 400°F.
Spray a 9 X 13-inch baking pan with non-stick cooking spray; set aside.
Combine shrimp with the onion, tomato, shredded cheese and enchilada sauce in a large bowl, set aside.
Heat tortillas according to pacakage direction until soft and pliable.
Spread 1/4 cup enchilada mixture down the center of each warm tortilla and roll tightly, one at a time.
Place enchiladas in the prepared baking dish in a single layer, seam side down.
Spray enchiladas with non-stick cooking spray to keep moist during baking; set aside.
Spoon the remaining enchilada mixture over the center the enchiladas.
Bake enchiladas uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
Serve immediately.



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