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Shrimp Enchiladas With Roasted Sweet Potatoes and Parsnips Recipe

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Shrimp Enchiladas With Roasted Sweet Potatoes and Parsnips
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Ingredients
18
Count
Nutrition
657
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400°F Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 Tb vegetable oil, chile powder, oregano, and 1 tsp coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes cool. Do Ahead: Can be prepared 4 hours ahead. Let stand at room temperature.
  2. Preheat oven to 375°F With machine running, add garlic and jalapeno through feed tube for processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
  3. Measure 1 cup of roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
  4. Heat remaining 3 Tb oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
  5. Spread 1/2 cup salsa mixture over bottom of 15x10x2 inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 tsp crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 656.57 Kcal (2749 kJ)
Calories from fat 323.01 Kcal
% Daily Value*
Total Fat 35.89g 55%
Cholesterol 86.3mg 29%
Sodium 728.74mg 30%
Potassium 763.04mg 16%
Total Carbs 65.59g 22%
Sugars 12.9g 52%
Dietary Fiber 7.23g 29%
Protein 21.78g 44%
Vitamin C 35mg 58%
Vitamin A 0.6mg 19%
Iron 2.2mg 12%
Calcium 316.2mg 32%
Amount Per 100 g
Calories 194.3 Kcal (813 kJ)
Calories from fat 95.59 Kcal
% Daily Value*
Total Fat 10.62g 55%
Cholesterol 25.54mg 29%
Sodium 215.66mg 30%
Potassium 225.81mg 16%
Total Carbs 19.41g 22%
Sugars 3.82g 52%
Dietary Fiber 2.14g 29%
Protein 6.45g 44%
Vitamin C 10.3mg 58%
Vitamin A 0.2mg 19%
Iron 0.7mg 12%
Calcium 93.6mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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