Yummy! Shrimp and Enchiladas... What a combo!! With a side of sweet corn, this made a wonderful meal that the whole family ate right up. Come on - cream cheese, shrimp and cheese?? How can you go wrong?? It was creamy and delicious!
Over-The-Border Shrimp Enchiladas
(recipe found at spreadphilly.com)
1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chilies
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1 1/2 cups chunky salsa
1 1/2 cups shredded monterey jack cheese
In a large skillet, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until the shrimp turn pink. Stir in cream cheese until melted.
Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in greased 13x9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.