OVER-THE-BORDER SHRIMP ENCHILADAS

Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.