Over-The-Border Shrimp Enchiladas

• 1 medium onion, chopped
• 2 tablespoons olive oil
• 3/4 pound uncooked medium shrimp, peeled and deveined
• 1 can (4 ounces) chopped green chiles
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 package (8 ounces) cream cheese, cubed
• 8 flour tortillas (8 inches), warmed
• 1-1/2 cups chunky salsa
• 1-1/2 cups shredded Monterey Jack cheese

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)