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Jessica DeWitt: "These were really tasty. Much drier, or rather, l…" Read More
12Ingredients
40Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (diced)
- 1 garlic clove (minced)
- 1/2 cup chunky salsa
- 1/4 cup cilantro (chopped)
- 2 Tbsp. lime juice
- 1 tsp. cumin
- 1/2 lb. scallops (quartered)
- 1/2 lb. shrimp (cooked salad)
- 8 oz. cream cheese (cubed)
- 1 cup jack cheese (Monterrey, shredded)
- 12 corn tortillas (small)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol190mg63% |
Sodium740mg31% |
Potassium690mg20% |
Protein37g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A25% |
Vitamin C15% |
Calcium40% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Jessica DeWitt a year ago
These were really tasty. Much drier, or rather, less saucy than a lot of other enchilada recipes I’ve made in the past. I made two alterations; 1. I added a tablespoon of ghost pepper salsa that I’m trying to get rid of, which gave it a hint of a kick; 2. I accidentally got flour rather than corn tortillas, and I just rolled with it. Anyways, solid meal!
Juli 2 years ago
These are tasty! I diced a small zucchini into the mix because thought it needed some veggies. I also used 1/2 cream cheese and 1/2 sour cream. It is a bit on the creamy side for me, so next time I would cut down the dairy and add tomatoes & diced green chilies but overall a great dish.