Shrimp Enchiladas

• 2 Tbsp. margarine
• 1 bunch green onions, sliced
• 1 lb. peeled and deveined shrimp
• 1 (4 oz.) can chopped green chilies
• 1 (4 oz.) jar diced pimentos, drain and reserve half pimentos
• 1 can cream of mushroom soup
• 1 can cream of shrimp soup
• 8 oz. cream cheese
• 1/2 tsp. salt
• pepper to taste
• 10 (8-inch) flour tortillas
• 2 c. shredded Monterey Jack cheese

1. Melt margarine in 3-quart saucepan.
2. Add onions and saute. Add shrimp; cook until shrimp are pink.
3. Then add green chilies and half of pimentos.
4. Add soup and cream cheese until melted. Let cool.
5. Put 1/3 to 1/2 of cup in center of tortilla.
6. Roll up and place seam side down in 9 x 13-inch oiled baking dish.
7. Top with rest of sauce, pimentos and cheese.
8. Bake at 325u0b0 for 30 minutes.

margarine, green onions, shrimp, green chilies, pimentos, cream of mushroom soup, cream of shrimp soup, cream cheese, salt, pepper, flour tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396562 (may not work)