SHRIMP ENCHILADAS

SHRIMP ENCHILADAS

“This recipe just adds a little spice to your shrimp…..and the results are delicious. Flour tortillas are filled with a creamy shrimp mixture and topped with melted cheese.”


2 tablespoons butter
1 bunch green onions, chopped
1 lb. fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4-oz.) chopped green chiles
1 jar (about 4-oz.) diced pimientos
1 can (10.3/4-oz.) condensed cream of mushroom soup
1 can (10.3/4-oz.) condensed cream of chicken soup
1 (8-oz.) package cream cheese
1/8 tsp. white pepper
10 flour tortillas (8-inches), warmed
2 cups shredded Monterey Jack cheese


Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they are cooked through. Stir in the chiles, half the pimientos, the soups, cream cheese, and white pepper and cook until the cream chess is melted, stirring occasionally, remove the saucepan from the heat.

Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam- side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.

Bake at 325^ for 30 minutes or until the enchiladas are hot and bubbly.


Yield: 10 servings.