If I had to choose one type of cuisine to sustain me for the rest of my life, I’d choose Mexican food. Always. I could have it every night of the week, and be perfectly happy with it. I mean, what’s not to love about having fresh guacamole on a nightly basis?? And, aside from the guac, the flavors are always so delicious. Over the years, I’ve come to enjoy finding healthy ways to eat Mexican food on the regular… fish tacos, shredded salsa verde tacos, stuffed bell peppers, taco salads… if there’s a Mexican dish I love, I’ll always try to make it a little lighter…..
That being said, we had Mexican food two times last weekend (I told you…) and one of the times enchiladas were ordered. They were delish, and I decided that our newest kitchen adventure would be to try and make easy weeknight enchiladas that were dairy free and nutritious (I know, enchiladas without cheese??… trust me, they’re delish). TJ and I decided that shrimp would be our protein (but you could easily do chicken in these….) and we would add in our other favorites to create a flavorful Sunday evening dinner (which would then take our Mexican food consumption to three days straight….). They were amazing. TJ went back for thirds… and when I dropped off a few at my parent’s house the next afternoon, they both loved them.
From start to finish I’d say it takes about 30-35 minutes. We added a little side arugula salad and sautéed up some veggies for a complete meal……. If you decide to try, I hope you enjoy!
Dairy Free Shrimp Enchiladas
1-1.5 lbs of shrimp (defrosted)
1-2 cans of black beans
1-2 cans of sweet corn
1 can of diced peppers
2 minced garlic cloves
1 diced onion
2 cans of salsa verde (my favorite is from Trader Joe’s)
2 packages of Siete Tortillas (you can use any tortillas but these are paleo, gluten free, and dairy free… and amazing)
Garlic Powder
Cumin
Chili Powder
OR, you can use the Trader Joe’s Chili Lime seasoning in place of the cumin/chili powder
Directions:
1. Pre-heat over to 350°. Spray two large casserole pans with non-stick spray. Add oil to a large sauté pan and add onions + minced garlic. Once they’re soft, add in the shrimp and season with garlic powder, cumin, and chili powder. Cook shrimp for about 5 minutes, and then add in black beans, sweet corn, and diced green peppers. Continue to sauté until the shrimp is fully cooked.
2. If you decide to use the Siete tortillas, lightly warm them up on the stove (if you don’t heat them, or cook them too long, they’ll crack… I recommend 10-20 seconds). Fill tortillas with mixture (I recommend no more than 3 pieces of shrimp per enchilada….). Place them folded side down into the casserole dish.
3. Once you’ve assembled all enchiladas, generously pour the salsa verde over them (if you want cheese, now is the time to add it). Toss in the oven and cook for 20-25 minutes.
4. Let them cool for about 5 minutes before serving. I highly recommend topping with some delicious guacamole!
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