Shrimp Enchiladas

• 2 tsp. butter or margarine
• 1 bunch green onions, sliced
• 1 lb. shrimp, cleaned (or crawfish)
• 2 cans cream of mushroom soup
• 1 pkg. cream cheese (8 oz.)
• 1/2 to 1 tsp. creole seasoning
• 10 flour tortillas (8-inch)
• 1 1/2 c. shredded Cheddar cheese
• 1 1/2 c. shredded Monterey Jack cheese
• 1 can chopped green chilies (4 oz.)

1. Melt butter in a 3 quart saucepan.
2. Saute onions until tender. Add shrimp and cook until shrimp turns pink.
3. Add green chilies. Add soups, cream cheese and creole seasonings.
4. Heat over medium heat until cream cheese melts and blends in.
5. Put 1/3 cup mixture in center of each tortilla and roll up jelly roll fashion.
6. Place seam side down in a greased 9 x 13-inch baking dish.
7. Pour any remaining filling mixture over enchiladas.
8. Spread evenly.
9. Top with shredded cheeses.
10. Bake at 350u0b0 for 30 to 40 minutes.
11. Makes 10 enchiladas.

butter, green onions, shrimp, cream of mushroom soup, cream cheese, creole seasoning, flour tortillas, cheddar cheese, shredded monterey jack cheese, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466426 (may not work)