Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

So remember when I said steak was my husband’s most romantic meal? Well mine is Mexican food.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

The kind that is covered with sauces and creams and bursting with fresh herbs and spices. The kind that practically melts in your mouth when you take that first bite. The kind that zings on the tip of your tongue.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

I love mine with gooey cheese and hearty corn tortillas. That is my favorite flavor combination on earth. And don’t even get me started on tacos. I especially love the thick yellow corn tortillas that taste homemade. Or better yet, actual homemade tortillas. With seafood being on the sexy and fancy side, I decided I would go with shrimp enchiladas frescas. Frescas – made with fresh ingredients, including fresh bottled salsa from Mekenita Mexican Grille.

 Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

These enchiladas filled with citrus shrimp with fresh zested lemon, wrapped up in a warm corn tortilla and doused with creamy pepper jack cheese sauce totally meet that match. Gourmet Garden’s fresh herbs and pastes make the risotto extra savory. Served alongside a creamy brown rice risotto and stir-fried vegetables, this meal makes a reasonably healthy romantic Mexican dish.

 

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

 

Ingredients:
Shrimp Filling:
12 oz small shrimp, peeled and thawed if frozen
1 Tb canola oil
1 Tb butter
1 lemon, juiced and zested (use your Kitchen IQ Spice Grater for zesting)
1 tsp Gourmet Garden cilantro paste
dash salt and pepper

Cheese Sauce:
2 Tb butter
2 Tb flour
3 Tb Neufchatel cream cheese
1 cup milk
12 oz pepperjack, freshly grated

8 thick yellow corn tortillas (I used 16 extra thin ones)
1/3 cup Mekenita salsa

Brown Rice Risotto:
3/4 cup brown rice
1 1/2 Tb canola oil
1 Tb Gourmet Garden chunky garlic paste
1 Tb Gourmet Garden cilantro paste
1 Tb chicken bouillon
3-4 1/2 cups BOILING water

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Directions:
For the brown rice risotto heat the oil in a medium sauté pan with the garlic and rice. Stir and brown the rice for about five minutes. Stir in the cilantro and chicken bouillon. Stir in 2 1/2 cups BOILING water and cover. Cook over low heat for 35 minutes remove lid and continue cooking adding half cup of BOILING water at a time and stirring frequently until the rice is creamy and soft, about 15 minutes more. Remove from heat.

When the rice is nearly done cooking, begin the enchiladas by combining the butter and milk in a medium sauce pan to create a roux. Add in the cream cheese until melted and whisk in the milk. When the mixture is slightly bubbly and thickened, stir in the grated pepper jack cheese.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Mix until smooth and remove from heat.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

For the shrimp melt the butter and canola oil in a medium sauté pan over medium heat. Zest the lemon using your KitchenIQ Spice Grater or similar product. Add the shrimp, lemon juice and lemon zest.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Cook and stir until the shrimp are pink, about five minutes.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Heat tortillas on a griddle over medium heat, on both sides for about one minute, until warmed. Place on a plate and carefully spoon a few pieces of shrimp into each tortilla. Roll tightly with the seams down and ladle the cheese sauce over the enchiladas.

Serve along side the brown rice risotto and some stir-fried veggies, if you’d like. Garnish with Gourmet Garden’s lightly dried cilantro and Mekenita salsa.

Shrimp Enchiladas Frescas and Brown Rice Risotto | Famished Fish, Finicky Shark

Now go surprise your honey with this romantic Mexican dish.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Gourmet Garden, Mekenita and Kitchen IQ. I received herbs and pastes, salsa and a spice grater from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

This post contains affiliate links.

 

Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites – GIVEAWAY

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 869 calories

Fat 52 g

Carbs 60 g

Protein 42 g

4


Shrimp Enchiladas Frescas and Brown Rice Risotto #TripleSBites – GIVEAWAY

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Shrimp Filling

  • 12 oz small shrimp, peeled and thawed if frozen
  • 1 Tb canola oil
  • 1 Tb butter
  • 1 lemon, juiced and zested
  • 1 tsp Gourmet Garden cilantro paste
  • dash salt and pepper
  • For the Cheese Sauce

  • 2 Tb butter
  • 2 Tb flour
  • 3 Tb Neufchatel cream cheese
  • 1 cup milk
  • 12 oz pepperjack, freshly grated
  • 8 thick yellow corn tortillas
  • 1/3 cup Mekenita salsa
  • For the Brown Rice Risotto

  • 3/4 cup brown rice
  • 1 1/2 Tb canola oil
  • 1 Tb Gourmet Garden chunky garlic paste
  • 1 Tb Gourmet Garden cilantro paste
  • 1 Tb chicken bouillon
  • 3-4 1/2 cups BOILING water

Instructions

  1. For the brown rice risotto heat the oil in a medium sauté pan with the garlic and rice. Stir and brown the rice for about five minutes. Stir in the cilantro and chicken bouillon. Stir in 2 1/2 cups BOILING water and cover. Cook over low heat for 35 minutes remove lid and continue cooking adding half cup of BOILING water at a time and stirring frequently until the rice is creamy and soft, about 15 minutes more. Remove from heat.
  2. When the rice is nearly done cooking, begin the enchiladas by combining the butter and milk in a medium sauce pan to create a roux. Add in the cream cheese until melted and whisk in the milk. When the mixture is slightly bubbly and thickened, stir in the grated pepper jack cheese. Mix until smooth and remove from heat.
  3. For the shrimp melt the butter and canola oil in a medium sauté pan over medium heat. Zest the lemon. Add the shrimp, lemon juice and lemon zest. Cook and stir until the shrimp are pink, about five minutes.
  4. Heat tortillas on a griddle over medium heat, on both sides for about one minute, until warmed. Place on a plate and carefully spoon a few pieces of shrimp into each tortilla. Roll tightly with the seams down and ladle the cheese sauce over the enchiladas.
  5. Serve along side the brown rice risotto and some stir-fried veggies, if you’d like. Garnish with Gourmet Garden’s lightly dried cilantro and Mekenita salsa.

 

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Quick Creations-Chicken Enchilada Calzones

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I had tamales coming out of my ears last month as I made batches and batches for Christmas gifts. I cooked my meats in bulk and put the excess in the freezer for later thawing as I made more.  I whipped up huge batches of red and green chiles. I had lots and lots of cheese leftover from a Christmas brunch I hosted where I made plenty of breakfast casseroles and veggie dishes.

So where am I going with this? I had to create something with all that leftover goodness! Of course, chicken and cheese and red and green sauces could easily make a really good chicken enchilada. Or even a chimichanga. Or an empanada. Or how about a calzone?

Yup, I fell so in love with the whole wheat pizza crust I made last fall that I had to make it again. And a Mexican calzone sounded so perfect!

Shredded Cheddar Jack cheese, zesty enchilada sauce, cooked chicken breast and olives are stuffed into flaky whole wheat pizza crust to create these filling and flavorful Chicken Enchilada Calzones. Why don’t I call them empanadas? Because they are huge and made with pizza crust!

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So scour your refrigerator and throw these delicious culinary pockets together for an easy weeknight meal. Don’t have chicken? Use beef? Don’t have enchilada sauce? Try salsa! Green and red work great. Don’t have olives? Try mushrooms. Your options are endless!

Ingredients:
3 cups cooked chicken breast
2 cups enchilada sauce
1 1/3 cups shredded cheddar jack cheese
16 Spanish olives
And one recipe for Whole Wheat Pizza Crust

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Preheat the oven to 400F.

Prepare the Whole Pizza Crust as directed in this blog post. Roll it out onto a floured surface and divide it into 4 quarter circles.

Shred the chicken and mix it with the enchilada sauce. I split my chicken in half and used both green and red sauces.

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Roll each quarter into 1/4″ thick crust. Spread 1/4 of the chicken mixture along one side of the rolled out pizza dough. Top with 4 olives.

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And cover with 1/4 of the shredded cheese.

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Fold in half carefully and pinch the edges to seal. Fold them over and crimp with the edge of a fork dipped in flour.

Transfer to a baking sheet covered in parchment paper. They don’t have to be perfect-they taste delicious either way!

Bake at 400F for 18-20 minutes until browned around edges.

calzones out of the oven

Cut in half and serve with a small salad and some fat free plain Greek yogurt or sour cream. Serves 4. They are oozily delicious!

calzones

I had these for lunch today reheated in the toaster oven at work and may I just say, these are just as awesome as leftover toasted pizza?! Yummm!!!

Chicken Enchilada Calzones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 862 calories

Fat 46 g

Carbs 57 g

Protein 56 g

4


Chicken Enchilada Calzones

Weight Watchers PointsPlus®: 23

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Pizza Crust

  • 1 1/2 cups regular whole wheat flour
  • 1/2 cup white flour
  • 1 tsp garlic salt
  • 2 tsp baking powder
  • 3/4 cup water
  • 1/4 cup olive oil
  • For the Filling

  • 3 cups cooked chicken breast
  • 2 cups enchilada sauce
  • 1 1/3 cups shredded cheddar jack cheese
  • 16 Spanish olives

Instructions

  1. Preheat oven to 400F.
  2. Whisk the pizza crust dry ingredients together in a large bowl. Slowly stir in the olive oil and water with a wooden spoon and mix lightly. Knead on a floured surface for about 2 minutes. Roll it out onto a floured surface and divide it into 4 quarter circles.
  3. Shred the chicken and mix it with the enchilada sauce.
  4. Roll each quarter of dough into 1/4″ thick crust. Spread 1/4 of the chicken mixture along one side of the rolled out pizza dough. Top with 4 olives and cover with 1/4 of the shredded cheese.
  5. Fold in half carefully and pinch the edges to seal. Fold them over and crimp with the edge of a fork dipped in flour.
  6. Repeat with remaining ingredients.
  7. Transfer calzones to a baking sheet covered in parchment paper.
  8. Bake at 400F for 18-20 minutes until browned around edges.

Notes

You may use any bottled enchilada sauce, red or green, or substitute beef or another vegetable, such as mushrooms.

How do you plan to stuff your enchilada calzones?

You may also enjoy Twisted Cheesy Breadsticks with Marinara Shots