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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein21% · 35g
Carbs34% · 57g
Fat45% · 34g
4g
Fiber
2470mg
Sodium
5.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
5.1g /100cal
Leaner than 60% of meals
vs Seafood average
10% lighter
This680
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Sour Cream
Tomato Paste
Shrimp
Tomato
Lime
Flour Tortillas
Scallions
Tex-Mex Paste
Southwest Spice Blend
Mexican Cheese Blend
Black Pepper
Cooking Oil
Salt
How to make it
1
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into ½-inch pieces.Rinse shrimp* under cold water; pat dry with paper towels.
2
In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper.In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3
Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes.Add another drizzle of oil to pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat. TIP: If there’s excess grease in your pan, carefully pour it out. Once veggies are just softened, cook through the rest of this step as instructed, swapping in shrimp for pork. Cook, stirring frequently, until cooked through, 3-5 minutes.
4
Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) or an ovenproof pan.
5
In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice Blend.Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend.Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
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Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce.
Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into ½-inch pieces.Rinse shrimp* under cold water; pat dry with paper towels.
2
Step 2
In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper.In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3
Step 3
Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes.Add another drizzle of oil to pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice Blend (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat. TIP: If there’s excess grease in your pan, carefully pour it out. Once veggies are just softened, cook through the rest of this step as instructed, swapping in shrimp for pork. Cook, stirring frequently, until cooked through, 3-5 minutes.
4
Step 4
Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) or an ovenproof pan.
5
Step 5
In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice Blend.Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend.Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6
Step 6
Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
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HelloFresh's Shrimp & Pepper Enchiladas: 680 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. makes Shrimp & Pepper Enchiladas one of the prepared options in 's rotating weekly lineup. The serving delivers 680 calories alongside 35g of protein, placing it at about 34 percent of a typical daily calorie goal.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
680Calories
35gProtein
57gCarbs
34gFat
4gFiber
2470mgSodium
Daily calorie contribution34% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Shrimp & Pepper Enchiladas?
Shrimp & Pepper Enchiladas contains 680 calories and 35 g of protein per serving, portioned as HelloFresh's Shrimp & Pepper Enchiladas: 680 calories, 35g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Shrimp & Pepper Enchiladas?
Shrimp & Pepper Enchiladas is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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