A Cajun flare adding seafood (shrimp) to the traditional Mexican Enchillada

Ingredients:

• ½ pounds medium-size, cooked, peeled, deveined, and chopped shrimp
• 1 can cream of shrimp soup
• 1 can cream of onion soup
• 1 cup picante’ sauce
• 1 8-ounce package cream cheese, softened
• ½ cup sour cream
• 2 cups (8 ounces) shredded Monterey Jack cheese, divided
• 9 green onions, chopped
• 1 4.5 ounce can chopped green chilies
• 10 6” flour tortillas
• Chopped fresh cilantro for garnish

Directions:

1. Combine soups and picante’ sauce in saucepan over medium-high heat, stirring often until thoroughly heated;
2. Spoon 1 cup of mixture into bottom of lightly greased 13” x 9” baking dish or casserole
3. In separate bowl beat cream cheese and sour cream until smooth
4. Stir in shrimp, 1 cup of Monterey Jack, green onions, and chilies
5. Heat tortillas according to package directions
6. Spoon 3-4 TBS shrimp mixture down cener of each tortilla; roll and place seam side down in casserole
7. Pour remaining soup mixture over enchiladas; top with remaining 1 cup of Monterey Jack cheese
8. Bake at 350° for 30 minutes; garnish with chopped fresh cilantro

Serves 4-6