Creamy Avocado Shrimp Enchiladas

Sunday, January 06, 2013

From our skinny table to yours...
Tonight we're having shrimp enchiladas with an avocado cream sauce (of course we won't actually use cream)!  One of our favorite skinny substitutions when making a cream sauce of any kind is to use plain greek yogurt.  The creamy goodness from this dish is a total fake out with such a rich texture you swear could only come from cream itself!   Avocados are creamy to begin with, so we simply added in a scoop of plain greek yogurt, garlic, cilantro, lime juice and lightened the sauce up with a splash of chicken stock!  This cream sauce was so healthy and delicious (hubs loved it too) we plan on using it again and again... pasta dish to come soon ;)

Now back to the enchiladas... we stuffed our tortillas with our 'cream' sauce, sauteed shrimp, carmelized onions and roasted red peppers and boy was this a good combination!  We topped our enchiladas off with our sweet and spicy mango salsa (see previous post) because we had some left in the fridge and we thought it would add great flavor!  Hope you enjoy this as much as we did!

Creamy Avocado Shrimp Enchiladas
1 pounds shrimp (we used cleaned and devained shrimp to make it easier)
6 whole wheat tortilla wraps
3 avocados
1 heaping tbs plain greek yogurt
Juice from 1/2 lime
1 handful cilantro
2 garlic cloves
3/4 cup low-sodium chicken stock
2 red peppers (for roasting)
1 large yellow onion
1 tsp cumin
1 tsp chili powder
1 tsp freshly grated parm cheese
Pinch of salt

Let's get cooking!
1.  Heat oven to broil. Place peppers on baking tray and top with olive oil.  Roast peppers in the oven for 20 minutes turning half way through.  (when peppers are finished turn oven down to 400 degrees) Peel peppers and and chop into thin strips
2.  To make 'cream' sauce, simply scoop out avocados and place in food processor along with garlic, yogurt, cilantro, lime juice and chicken stock.  Blend until you reach a nice creamy texture
3.  Slice onion into thin strips and saute in pan with olive oil along with your shrimp (remove the tails)  Season with cumin and chili powder at this point.  Cook shrimp and onions for approx 10 minutes or until onions are golden brown and shrimp is cooked throughout (will be pink in color)
4.  Toss sliced roasted red pepper into the pan along with shrimp to combine flavors
5.  To form enchiladas, scoop 1 tbs of 'cream' sauce into tortilla, add shrimp peppers and onions (we used 4-5 shrimp per tortilla) and roll, continue with the remaining tortillas
6.  Once tortillas are formed, line baking dish with avocado cream sauce, then place all rolled tortillas into dish.  Top the enchiladas with avocado cream sauce and 1 tsp parm cheese
7.  Bake at 400 for 20 minutes

We topped this dish with our mango salsa, for recipe see previous post!  Serve and Enjoy!

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