Shrimp Enchilada Bake

This came from Debbie macomber's cedar cove cookbook

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1 (16 ounce) container ricotta cheese
• 2  cups  shredded monterey jack cheese
• 1  lb shrimp, peeled, cooked and deveined
• 5  scallions, sliced
• 1⁄2 cup  chopped fresh cilantro
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  medium flour tortillas
• 2  cups  green tomatillo sauce
• 1  cup red chili sauce

Directions

1. preheat oven to 350.
2. coat a 2 quart baking dish with cooking spray.
3. combine ricotta, jack cheese, shrimp, scallions, cilantro, salt and pepper.
4. fill tortillas with shrimp mixture.
5. carefully roll up.
6. place tortillas, seam side down in pan.
7. drizzle red and green sauces over tortillas.
8. cover with foil and bake 30 minutes.