Shrimp Enchilades
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Wednesday, 22 June 2011 01:52
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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

 

Last Updated on Sunday, 24 May 2015 18:41