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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese. | 2. Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture. | 3. Heat tortillas in hot vegetable oil, just to make them pliable, not crisp. | 4. Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan. | 5. Top with remaining Enchilada sauce and top with remaining cheese. | 6. Bake in a 350' oven for 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	2		cooked chopped	897.602	1.8133	217.4192	2.5387
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
colby monterey jack cheese	3	cups	shredded	-	-	-	-
salsa	1/2	cup		37.7	8.632	1.976	0.221
green chili pepper	4	ounces		45.3592	10.7274	2.2680000000000002	0.2268
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
red enchilada sauce	16	ounces		136.0776	22.0899	2.8123	4.1277
jalapeno	1		chopped	-	-	-	-
corn tortilla	12 -16			-	-	-	-
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
salt pepper	1	pinch	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.