Shrimp Enchiladas
Ingredients
- 6 cups water
- 1 12 lbs unpeeled fresh shrimp, (medium-size)
- 1 can (10 3/4 ounce) cream shrimp soup
- 1 can (10 3/4 ounce) cream onion soup
- 1 cup picante sauce
- 1 package (8 ounce) cream cheese, softened
- 12 cup sour cream
- 2 cups monterey jack cheese, shredded
- 9 green onions, chopped,
- 1 (4 1/2 ounce) canchopped green chilies, drained
- 10 (6 inch) flour tortillas
Directions
Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.Peel shrimp and devein; coarsely chop shrimp, and set aside.
Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
Reserve remaining mixture; keep warm.
Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
Heat tortillas according to package directions.
Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
Roll up tortillas, and place, seam side down, in baking dish.
Pour remaining soup mixture over enchiladas; top with remaining cheese.
Bake at 350F for 30 minutes.