SHRIMP ENCHILADAS

Shrimp Enchiladas image

Provided by ratherbeswimmin

Categories Weeknight

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

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6 cups water
1 1/2 lbs unpeeled fresh shrimp (medium-size)
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of onion soup
1 cup picante sauce
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 cups shredded monterey jack cheese
9 green onions, chopped
1 (4 1/2 ounce) can chopped green chilies, drained
10 (6 inch) flour tortillas

Steps:

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 350°F for 30 minutes.