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Nutrition Facts
Serving Size 306 g
(Approx. 4 Servings)
Amount Per Serving
Calories 400 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 225 mg 75%
Sodium 1210 mg 50%
Total Carbohydrate 34 g 11%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 31 g
Vitamin A 20% Iron 6%
Vitamin C 10% Calcium 35%
*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.
Shrimp Enchiladas with Chipotle Sauce
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

2 Tbsp salted butter
2 Tbsp all purpose flour
1 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
1 cup(s) water
1 1/2 Tsp ground cumin
3 garlic cloves, minced
1 Tsp Mexican oregano
3 chipotle peppers in adobo sauce, remove seeds and chop pepper, reserve adobo sauce
2 Oz sour cream
2 Tbsp H-E-B Select Ingredients Chile Lime Finishing Butter
1 Lb red Argentinian shrimp pieces, cleaned and cut into pieces
8 corn tortillas
1 cup(s) shredded Monterrey Jack cheese
4 Oz H-E-B Mild Pico de Gallo
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In a large sauce pan placed over medium heat, melt butter then add flour, Cook until roux is light brown, about 2 to 3 minutes.
Once brown, add broth, water, cumin, garlic, oregano, chipotle peppers and two tablespoons of adobo sauce from can. Adjust depending on heat level preference.
Stir and simmer 15 minutes over medium-low. Finish with sour cream. (To smooth out sauce, use a immersion blender or whisk .)
Meanwhile, preheat oven to 375°F and set additional pan over medium heat and add chipotle finishing butter.
Once hot, add shrimp and cook about 4 minutes or until opaque and cooked through.
Fill 8 tortillas equally with shrimp and roll, placing seam side down in a glass or metal pan. Top with about 1 cup of sauce and cheese.
Bake 5 to 7 minutes or until cheese is just starting to brown and bubble.
Garnish with pico de gallo and serve with your favorite sides like rice and beans.


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