Shrimp Enchiladas

• 2 Tablespoons Butter
• 1/4 cups Finely Chopped Onion
• 2 Tablespoons Cornstarch
• 1/4 teaspoons Garlic Powder
• 2 cups Salad Shrimp
• 1 pinch Salt
• 1 pinch Sugar
• 4 Tablespoons Milk
• 28 ounces, fluid Enchilada Sauce
• 2 Tablespoons Olive Oil
• 10 whole Tortillas
• 1- 1/2 cup Monterey Jack Cheese, Divided
• 4 Tablespoons Green Salsa

1. Filling: Heat butter in a saucepan, add onion and saute until limp and glossy.
2. Add cornstarch, garlic powder, mix well.
3. Add shrimp and cook 5 minutes.
4. Add salt, sugar and milk.
5. Add 1 cup cheese, mix well.
6. Cook until thickened.
7. Remove from heat.
8. Assembling:
9. Pour 1 cup enchilada sauce in a casserole dish.
10. Warm oil in a frying pan.
11. Dip each tortilla in sauce then sear in hot oil briefly.
12. Tortilla should be limp.
13. Prepare 4 tortillas at a time so they dont dry up.
14. Divide filling among the tortillas, roll up, seam side down in dish.
15. Pour the rest of the sauce over the enchiladas.
16. Sprinkle remaining 1/2 cup cheese.
17. Bake 350 degrees for 20-25 minutes until bubbly.
18. Serve with green salsa.

butter, onion, cornstarch, garlic, salad shrimp, salt, sugar, milk, enchilada sauce, olive oil, whole tortillas, cheese, green salsa

Taken from tastykitchen.com/recipes/main-courses/shrimp-enchiladas-2/ (may not work)