Over-The-Border Shrimp Enchiladas

  1. In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
  2. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

onion, olive oil, shrimp, green chiles, chili powder, salt, ground cumin, pepper, cream cheese, flour tortillas, chunky salsa, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/over-the-border-shrimp-enchiladas/ (may not work)

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