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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe came from Southern Living. They are the best I have ever tried. Very rich! Ingredients:
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 |
Directions:
1. 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.
2. Peel shrimp and devein; coarsely chop shrimp, and set aside.
3. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
4. Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
5. Reserve remaining mixture; keep warm.
6. 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.
7. Heat tortillas according to package directions.
8. Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
9. Roll up tortillas, and place, seam side down, in baking dish.
10. Pour remaining soup mixture over enchiladas; top with remaining cheese.
11. Bake at 350°F for 30 minutes.
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