Saucy Shrimp Enchiladas
One of my favorite ways to save some money and spend some quality time with the BF is to enjoy an at-home date night. Why confine dates to the weekend/restaurant routine when you have a wide-open Wednesday and a kitchen begging to be used? And really, who would turn down a date where you can chill in your yoga pants, rock a side pony-tail, and drink wine without the 200% markup? I definitely don’t need to slip on my stilettos – gorg as they may be! – in order to have a great date-night, and you shouldn’t either. Low maintenance dates are fab, and if you haven’t tried one yet, here’s a good meal to start with.
Choosing a dish that you can make together is the key to a successful at-home date. Mexican is great for tandem cooking because most entrées require a fair amount of preparation. Whether you’re making fajitas, burritos, or enchiladas, there will be veggies to chop, cheese to grate, rice to cook, and sauce to make. Divvying up these steps makes working together easy, not to mention it’s a huge time saver.
Are we still on-board? Great! I thought so..
What I love about Mexican is that it’s easy to make healthy without sacrificing taste. There’s a difference between food that is heavy vs. filling, and the right dish will fill you up without weighing you down. New to making enchiladas, I wanted to make sure I could keep things traditionally cheesy without blowing my hard-earned time at the gym. To counterbalance the calories & fat from cheese, I settled on an ultra-light filling of shrimp, onions, corn, and red bell peppers. To keep this simple mix from teetering on boring, I whipped up a punchy marinade that was low in calories but packed with flavor. And to top it all off, I wanted to create a creamy and smokey sauce to slather over my tortillas. I used Chipotle Chiles in Adobo Sauce to develop a smoldering taste, then balanced out the heat with Non-Fat Greek Yogurt to build a smooth texture that amp’d up my protein without adding fat.
The result? Saucy Shrimp Enchiladas that I will definitely be making again, date-night or not! And to give credit where credit is due, thank you to Dave for dicing my onions & peppers, cooking the rice, and helping me wrap the tortillas
- 1 tbsp Light Butter
- 1½ tbsps Lime Juice
- 1 tbsp Tequila
- 1 tbsp Chili Powder
- 1 lb Large Raw Shrimp (Cleaned & Devined)
- 1 cup Diced Yellow Onion
- 1 cup Low-Sodium Whole Kernel Corn
- 1 cup Diced Red Bell Pepper
- 1 can Crushed Tomatoes (28 oz)
- 1 can Chipotle Chiles
- ¾ cup Plain Non-Fat Greek Yogurt
- 1 tsp Crushed or Minced Garlic
- 1 tsp Sugar
- 1 tsp Sea Salt – approx.
- 1 tsp Crushed Black Peppercorn – approx.
- 6 Medium Soft Tortillas
- 1½ cups Shredded Monteray Jack Cheese
- Fresh Cilantro
- PAM Cooking Spray to coat
- Chop shrimp into ample chunks (3 pieces/shrimp) and sprinkle with salt & pepper before setting aside. Melt butter over medium-low flame, then add in lime juice, tequila, and chili powder, whisking for 3 minutes. Remove from heat and pour over shrimp. Place in refrigerator to marinade for 1 – 2 hours.
- In large saucepan, combine tomatoes, chiles, garlic, greek yogurt, sugar, and salt & pepper over medium-high flame until a boil is reached. Cover and reduce heat to low, letting sauce simmer till needed.
- Saute yellow onion in well-coated frying pan over medium heat. When onions begin to brown, add shrimp, corn, and red bell peppers. Cook until shrimp is just turning pink, then remove from flame.
- Evenly pour thin layer of sauce over bottom of glass baking dish. Spoon three tbsps of shrimp filling into each tortilla, then lightly sprinkle with cheese. Roll-up tortilla tightly and place into baking dish seam-side down. Once all tortillas are rolled, pour over with sauce, then top with remaining cheese. Bake in oven at 375F for 20-25 minutes. Plate & serve immediately with fresh cilantro.