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Wednesday, 22 June 2011 01:52 |
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
- Combine soups and picante’ sauce in saucepan over medium-high heat, stirring often until thoroughly heated;
- Spoon 1 cup of mixture into bottom of lightly greased 13” x 9” baking dish or casserole
- In separate bowl beat cream cheese and sour cream until smooth
- Stir in shrimp, 1 cup of Monterey Jack, green onions, and chilies
- Heat tortillas according to package directions
- Spoon 3-4 TBS shrimp mixture down cener of each tortilla; roll and place seam side down in casserole
- Pour remaining soup mixture over enchiladas; top with remaining 1 cup of Monterey Jack cheese
- Bake at 350° for 30 minutes; garnish with chopped fresh cilantro
Serves 4-6
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Last Updated on Sunday, 24 May 2015 18:41 |