Shrimp Enchiladas

This recipe came from Southern Living. They are the best I have ever tried. Very rich!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  cups water
• 1 1⁄2 lbs  unpeeled fresh shrimp (medium-size)
• 1 (10 3/4ounce) can  cream of shrimp soup
• 1 (10 3/4ounce) 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 1/2ounce) 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.