Recipe by ratherbeswimmin'
This recipe came from Southern Living. They are the best I have ever tried. Very rich!
Top Review by Sunflower
The whole family, myself included LOVED this!!! The filling was rich and creamy. Had a very mild flavor which makes if kid-friendly. The onions and green chiles are the perfect touch. My 4-year old who is going through a very picky stage gobbled this up. Thanks Nurse Di.
- 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) canchopped green chilies, drained
- 10 (6 inch) flour tortillas
Directions See How It's Made
- 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.