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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
Protein18% · 30g
Carbs49% · 84g
Fat33% · 25g
5g
Fiber
1810mg
Sodium
4.3g
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
16th pctl
More protein than 16% of 1,474 meals
Protein density
4.3g /100cal
Leaner than 36% of meals
vs Seafood average
9% lighter
This690
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✓ High Protein✓ 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
Sour Cream
Onion
Jasmine Rice
Shrimp
Long Green Pepper
Monterey Jack Cheese
Tomato
Lime
Tex-Mex Paste
Southwest Spice Blend
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
2
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
3
While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.Add half the remaining Southwest Spice Blend (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated, 1-2 minutes.Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
5
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken* and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more.Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
Fluff rice with a fork; stir in lime zest and season with salt and pepper.Divide rice between bowls and top with chicken mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.
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Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
2
Step 2
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
3
Step 3
While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Step 4
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.Add half the remaining Southwest Spice Blend (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated, 1-2 minutes.Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
5
Step 5
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken* and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more.Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6
Step 6
Fluff rice with a fork; stir in lime zest and season with salt and pepper.Divide rice between bowls and top with chicken mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.
About HelloFresh
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Tex-Mex Shrimp Enchilada Bowls (HelloFresh's Tex Mex Shrimp Enchilada Bowls: 690 calories, 30g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 690 calories with 30 g of protein, representing about 35 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
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
690Calories
30gProtein
84gCarbs
25gFat
5gFiber
1810mgSodium
Daily calorie contribution35% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Tex-Mex Shrimp Enchilada Bowls?
Tex-Mex Shrimp Enchilada Bowls contains 690 calories and 30 g of protein per serving, portioned as HelloFresh's Tex Mex Shrimp Enchilada Bowls: 690 calories, 30g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Tex-Mex Shrimp Enchilada Bowls?
Tex-Mex Shrimp Enchilada Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Sour Cream
Onion
Jasmine Rice
Shrimp
Long Green Pepper
Monterey Jack Cheese
Tomato
Lime
Tex-Mex Paste
Southwest Spice Blend
