Shrimp Enchiladas

• 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

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 350u0b0F for 30 minutes.

water, fresh shrimp, cream of shrimp soup, cream of onion soup, picante sauce, cream cheese, sour cream, shredded monterey jack cheese, green onions, green chilies, flour tortillas

Taken from www.food.com/recipe/shrimp-enchiladas-27316 (may not work)