Photo: Louis Hansel
Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips
18 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
886
Calories
60g
Protein
29g
Fat
101g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Yam | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 teaspoon cumin seeds
- 1 pound parsnips, peeled, cut into 1/2-inch cubes
- 12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
- 1/2 red onion, sliced (about 1 1/2 cups)
- 5 tablespoons vegetable oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon coarse kosher salt
- 1 large garlic clove, peeled
- 1 small jalapeño chile, halved, seeded
- 2 cups coarsely chopped fresh cilantro
- 1 cup chopped green onions (about 6)
- 1 4-ounce can diced green chiles (preferably fire-roasted), drained
- 2 cups purchased salsa verde or mild tomatillo salsa
- 1/2 cup crema mexicana, crème fraîche, or sour cream, divided
- 8 ounces cooked peeled deveined shrimp, coarsely chopped
- 12 5 1/2- to 6-inch-diameter corn tortillas
- 8 ounces crumbled queso fresco or feta cheese (about 2 cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes