Shrimp spinach cream cheese Enchiladas Instead of filling my enchiladas with tons of seafood and mountains of cheese, a quick swap for some protein rich baby spinach and crunchy matchstick carrots makes these a much healthier choice. I use poblanos to flavor the sauce and the enchilada stuffing to make these rich in flavor without a lot of heat. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon.

Ingredients of Shrimp spinach cream cheese Enchiladas

  1. You need of shrimp Spinach cream cheese Enchiladas.
  2. You need 1 1/3 packages of frozen spinach.
  3. You need 1 packages of Mimi shrimp choped.
  4. It's 1 packages of torillas.
  5. Prepare 16 oz of package softened cream cheese.
  6. It's 1 can of if barilla marinara sauce.
  7. Prepare 1 of american cheese.
  8. Prepare 1 of american cheese.

Shrimp spinach cream cheese Enchiladas step by step

  1. Preheat oven to 350 mix in bowl shrimp spinach cream cheese until combined.
  2. Please each tortilla filled in a greased 9 ×12 pan.
  3. Fill the tortillas with mixture and roll each one up.
  4. Please tortillas filled in oven for 25 to 20 minutes.
  5. Take out of oven and add american cheese.
  6. Put it back in the oven in til cheese is malted.
  7. Take it out of oven and add marinara sauce put back in oven for 5 to 10 minutes.

You can also substitute pepper Jack for the Monterey Jack cheese. In a large skillet, over medium heat, heat olive oil. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas.

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