Categories: Casserole, Main Dish, Shrimp
Ingredients
- 6 cups water
- 1 1/2 lbs unpeeled fresh shrimp (medium-size)
- 1 (10 3/4 ounce) can cream of shrimp soup
- 1 (10 3/4 ounce) can cream of onion soup
- 1 cup picante sauce
- 1 (8 ounce) package cream cheese , softened
- 1/2 cup sour cream
- 2 cups shredded monterey jack cheese
- 9 green onions , chopped
- 1 (4 1/2 ounce) can chopped green chilies , drained
- 10 (6 inch) flour tortillas
Directions
-
Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
-
Peel shrimp and devein; coarsely chop shrimp, and set aside.
-
Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
-
Spoon 1 cup mixture into bottom of a lightly greased 13×9-inch baking dish.
-
Reserve remaining mixture; keep warm.
-
Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
-
Heat tortillas according to package directions.
-
Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
-
Roll up tortillas, and place, seam side down, in baking dish.
-
Pour remaining soup mixture over enchiladas; top with remaining cheese.
-
Bake at 350°F for 30 minutes.