Shrimp Enchiladas

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 cups water
• 1 1/2 lbs unpeeled fresh shrimp (medium-size)
• 1 (10 3/4 ounce) can cream of shrimp soup
• 1 (10 3/4 ounce) can cream of onion soup
• 1 cup picante sauce
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 cups shredded monterey jack cheese
• 9 green onions, chopped
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 10 (6 inch) flour tortillas

Recipe

• 1 bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
• 2 peel shrimp and devein; coarsely chop shrimp, and set aside.
• 3 combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
• 4 spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
• 5 reserve remaining mixture; keep warm.
• 6 beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup monterey jack cheese, green onions, and chilies.
• 7 heat tortillas according to package directions.
• 8 spoon 3-4 tbsp shrimp mixture down center of each tortilla.
• 9 roll up tortillas, and place, seam side down, in baking dish.
• 10 pour remaining soup mixture over enchiladas; top with remaining cheese.
• 11 bake at 350°f for 30 minutes.