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Publix Aprons Recipes

Shrimp and Avocado Enchiladas With Butternut Squash

Total Time - 45 minutes / Makes 6 Servings

Cooking Sequence

  • Complete enchiladas and place in oven: 25 minutes
  • Prepare squash: 20 minutes
  • Remove enchiladas from oven and serve

  • Shrimp and Avocado Enchiladas With Butternut Squash

    Shrimp and Avocado Enchiladas

    one 12-ounce bag frozen cooked shrimp (tails off)
    1 small avocado (or 1/2 large)
    2 tablespoons green onions
    1 tablespoon lime juice
    one 8-ounce container fat-free sour cream
    1/4 teaspoon cumin
    1 teaspoon salt
    pepper, to taste
    10 small white corn tortillas
    paper towel
    vegetable cooking spray
    10 slices fat-free sharp cheese singles
    one 8-ounce jar green taco sauce
    1 cup shredded low-fat Cheddar cheese
    1/4 teaspoon chili powder

    1. Preheat oven to 375°F. Open bag of shrimp, fill with cold water and set aside to thaw.
    2. Cut avocado in half lengthwise. Remove seed and any seed remnants, or dark spots, with spoon. Cut each side into 2 quarters. Remove peel on each quarter. Dice into 1/2-inch pieces. Place in mixing bowl.
    3. Wash and dice green onion into 1/4-inch pieces, including up to 1/2 of green section. Add to mixing bowl, along with: lime juice, sour cream, cumin, salt and pepper; mix together.
    4. Drain shrimp and rinse away any ice crystals, pat dry and fold into avocado mixture.
    5. Place tortillas in microwave on paper towel; microwave for 35 seconds to soften. While tortillas heat, spray baking dish with vegetable cooking spray.
    6. Lay tortilla on a flat surface; add one slice of cheese and 1/4 cup shrimp mixture. Roll tortilla and lay in baking dish with seam side down.
    7. Repeat step 6, making 10 enchiladas.
    8. Pour taco sauce over enchiladas and spread evenly, covering all dry areas.
    9. Sprinkle shredded cheese and chili powder over top. Bake for 20 minutes. Serve.
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    Butternut Squash

    two 12-ounce packages frozen butternut squash
    4 egg whites
    1 tablespoon country-style Dijon mustard
    2 teaspoons chili powder
    2 tablespoons brown sugar

    1. Open packages of squash and empty contents into microwave-safe bowl. Cover and microwave on high for 6 minutes.
    2. Separate egg whites from yolk with an egg separator.
    3. Remove squash from microwave and break up any frozen portions. Whisk until smooth. Add egg whites and whisk. Whisk in mustard, chili powder and brown sugar. Cover and microwave on high for 8 minutes.
    4. Remove from microwave and allow to stand for 2 minutes. Whisk and serve.
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    Nutritional Information

    Calories (kcal) 367; Total Fat (g) 11.8; Saturated Fat (g) 2.8; Cholesterol (mg) 57; Carbohydrate (g) 35.2; Dietary Fiber (g) 4.7; Protein (g) 31.2; Sodium (mg) 1864; Potassium (mg) 176; Calcium (mg) 666; Iron (mg) 1.4

    Daily Values: Vitamin A 130%; Vitamin C 6%; Calcium 67%; Iron 8%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.


    Add to your grocery list 4 egg whites
    Add to your grocery list 10 slices fat-free sharp cheese singles
    Add to your grocery list 1 (8-oz) container fat-free sour cream
    Add to your grocery list 1 cup shredded low-fat Cheddar cheese
    Add to your grocery list 10 small white corn tortillas

    Dry Grocery
    Add to your grocery list 2 tbsp brown sugar
    Add to your grocery list 2 1/4 tsp chili powder
    Add to your grocery list 1 tbsp country-style Dijon mustard
    Add to your grocery list 1/4 tsp cumin
    Add to your grocery list 1 (8-oz) jar green taco sauce
    Add to your grocery list 1 tbsp lime juice
    Add to your grocery list vegetable cooking spray

    Add to your grocery list 2 (12-oz) packages butternut squash
    Add to your grocery list 1 (12-oz) bag cooked shrimp

    Add to your grocery list 1 small (or 1/2 large) avocado
    Add to your grocery list 2 tbsp green onions

    Suggested Items
    Add to your grocery list low-calorie dessert

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    Utensils & Cookware

    • 9x13-inch baking dish
    • knife and cutting board
    • medium mixing bowl
    • microwave-safe bowl with lid
    • cooking spoons
    • whisk
    • measuring utensils
    • egg separator
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    Aprons Advice

    Serve with your favorite taco stuffers, such as lettuce, tomatoes, black olives and extra fat-free sour cream. For variety, substitute frozen cooked chicken strips for shrimp.
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    Recipe Version seaf0017