Low-Carb Shrimp Enchiladas

Ingredients

• 1 tablespoon extra-virgin olive oil
• 20 uncooked medium shrimp, peeled and deveined
• 1 red bell pepper, chopped
• 0.5 sweet onion, chopped
• 5 low-carb tortillas
• 0.25 cup enchilada sauce
• 1/3 cup 2% milk shredded Cheddar cheese
• 1/3 cup 2% milk shredded mozzarella cheese

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. Place tortillas, 1 at a time, into the pan and toast over medium-low heat until light brown, about 1 minute per tortilla.
4. 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.
5. Bake in the preheated oven until melted, about 15 minutes. Let cool slightly before serving.