Havana Weeknights | Sara's Weeknight Meals

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds creaminess.

tomato sauce

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and convenient.

Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.

Pound 4 garlic cloves into a paste using a mortar and pestle.

Add the garlic paste to the skillet and sauté for about 10 seconds until fragrant.

Add sliced onion to the skillet and sauté until softened, about 3-4 minutes.

Add shrimp to the skillet and cook until pink, about 3-5 minutes.

Stir in chopped green bell pepper, cumin, and lime juice; cook for another 2 minutes.

Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.

Place shrimp mixture in the center of each tortilla and roll tightly.

Arrange rolled tortillas seam-side down in a baking dish.

Pour tomato sauce evenly over the enchiladas.

Sprinkle cheese on top of the sauce.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese is bubbly.

Garnish with cilantro and serve with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens