Salsa Verde Shrimp Enchiladas

• 1 Land O Lakes Garlic & Herb Saute Express square
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 pound medium uncooked shrimp, peeled, deveined, tails removed
• 1 large (1 1/2 cups) tomato, seeded, chopped
• 1/4 cup sour cream
• 2 cups Tomatillo Salsa*
• 8 (8-inch) flour tortillas
• 2 cups shredded Mexican blend cheese
• Sour cream, if desired

1. Heat oven to 375 degrees F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
2. Melt Saute Express square in 10-inch nonstick skillet until sizzling; stir in chili powder, cumin and salt.
3. Add shrimp; cook over medium-high heat 2-3 minutes or until shrimp turn pink.
4. Remove from heat; stir in tomato and sour cream.
5. Spread 1/2 cup salsa onto bottom of prepared baking dish.
6. Place about 1/3 cup shrimp mixture onto center of each tortilla.
7. Top each with 2 tablespoons cheese.
8. Roll tortilla around filling; place seam-side down into baking dish.
9. Top with remaining salsa.
10. Sprinkle with remaining cheese.
11. Cover pan with aluminum foil.
12. Bake 20 minutes.
13. Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.
14. Serve with sour cream, if desired.
15. *Substitute 2 cups purchased salsa verde.

garlic, chili powder, ground cumin, salt, shrimp, tomato, sour cream, salsa, flour tortillas, blend cheese, sour cream

Taken from www.landolakes.com/recipe/4266/salsa-verde-shrimp-enchiladas (may not work)