Low Carb Crawfish Enchiladas Recipes

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LOW-CARB SHRIMP ENCHILADAS



Low-Carb Shrimp Enchiladas image

A low-carb version of shrimp enchiladas.

Provided by Gizmo5

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
20 each uncooked medium shrimp, peeled and deveined
1 red bell pepper, chopped
½ sweet onion, chopped
5 each low-carb tortillas
¼ cup enchilada sauce
⅓ cup 2% milk shredded Cheddar cheese
⅓ cup 2% milk shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a nonstick pan over medium-high heat. Cook and stir shrimp in the hot oil until pink, 3 to 4 minutes. Transfer to a bowl. Pour bell pepper and onion into the pan and cook until onion is translucent, about 5 minutes; add to the bowl with shrimp and set aside. Clean the pan.
  • Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
  • Put 1/5 of the shrimp mixture down the center of each tortilla. Fold/roll up and place into a baking dish. Place 1 tablespoon of enchilada sauce on each; then sprinkle evenly with Cheddar and mozzarella cheeses.
  • Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.1 g, Cholesterol 70.3 mg, Fat 8.4 g, Fiber 8.9 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 348.2 mg, Sugar 1.7 g

CRAWFISH ENCHILADAS



Crawfish Enchiladas image

Make and share this Crawfish Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crawfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

1 tablespoon butter
1 cup chopped green onion
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped seeded jalapeno pepper
3 garlic cloves, minced
2 teaspoons all-purpose flour
1 cup 1% low-fat milk
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup nonfat sour cream
2 cups cooked crawfish tail meat
12 (6 inch) corn tortillas
1/2 cup shredded monterey jack cheese

Steps:

  • Melt butter in a large nonstick skillet over med-high heat.
  • Add in green onions and the next 6 ingredients; stir/sauté 5 minutes or until tender.
  • Sprinkle flour over vegetables; cook 1 minute, stirring constantly.
  • Gradually add milk, stirring with a whisk.
  • Cook over med heat for about 8 minutes or until thick, stirring constantly.
  • Stir in salt and the next 4 ingredients.
  • Remove from heat; let stand 3 minutes.
  • Add in cheddar cheese and sour cream, stirring until cheese melts.
  • Stir in the crawfish.
  • Add 1 inch of water to a medium skillet; bring to a simmer.
  • Dip 1 tortilla in water using tongs.
  • Spoon 1/4 cup crawfish mixture into center of 1 tortilla; roll tightly and place in a 13x9 inch baking dish coated with cooking spray.
  • Repeat procedure with remaining tortillas and 2 3/4 cups crawfish mixture.
  • Spread remaining crawfish mixture over tortillas.
  • Sprinkle with Monterey jack cheese.
  • Cover and bake in a 325°F oven for 10 minutes or until heated thoroughly.

LOW CARB ENCHILADAS



Low Carb Enchiladas image

Make these tasty low carb chicken enchiladas with enchilada sauce, cheddar cheese, jalapenos and onions for a simple and satisfying meal everyone will love!

Provided by Holly

Categories     Main Course

Time 45m

Number Of Ingredients 6

½ onion (diced)
1 jalapeno (minced)
1 can enchilada sauce (divided)
2 cups cooked chicken
2 cups cheddar cheese (or Mexican cheese blend)
8 low carb tortillas

Steps:

  • Preheat oven to 400°F.
  • Sautee onions and jalapenos together over medium heat until tender.
  • Add enchilada sauce to the tortillas and add chicken, cheese, and onion mixture to them.
  • Roll up tortillas with the seam on the bottom and place in a 9x13 pan.
  • Pour remaining sauce on top and remaining cheese.
  • Bake for 20 minutes covered and then 5 minutes uncovered.

Nutrition Facts : Calories 377 kcal, Carbohydrate 8 g, Protein 37 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 937 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

LOW CARB CRAWFISH CASSEROLE



Low Carb Crawfish Casserole image

Make and share this Low Carb Crawfish Casserole recipe from Food.com.

Provided by allie.spindor

Categories     Crawfish

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1/4 teaspoon red pepper flakes
3/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 lb cooked crawfish tail
1 cup grated sharp cheddar cheese

Steps:

  • Preheat oven to 350˚F. Heat the oil in a large skillet over medium heat. Add the vegetables and the red pepper flakes and cook, stirring, until the onion is transparent.
  • Remove skillet from heat. Stir in the crawfish tails, mayonnaise, and black pepper.
  • Spoon mixture into a buttered 1 quart casserole dish. Bake about 30 minutes, or until bubbly. Top with shredded cheese and and bake 5 minutes more. Serve immediately.

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