Shrimp Enchiladas

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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