Over The Border Shrimp Enchiladas
-1 medium onion, chopped
-2 Tbsp. olive oil
-3/4 lb uncooked medium shrimp, peeled and deveined
-1 can chopped green chilies
-1/2 tsp chili powder
-1/4 tsp salt
-1/4 tsp ground cumin
-1/4 tsp pepper
-1 package (8 oz) cream cheese, cubed
-8 flour tortillas (8 in), warmed
-1 1/2 cups chunky salsa
-1 1/2 cups shredded monterey jack cheese
1. In a large skilled, saute onion in oil until tender. Add the shrimp, green chilies, chili powder, salt, cumin and pepper. Cook 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
2. Place 1/3 cup shrimp mixture down center of each tortilla. Roll up and place seam down in greased baking dish. Pour salsa over top, sprinkle with cheese.
3. Bake uncovered at 350 F for 20-25 minutes or until heated through.
*Edited to add, this will now be linked with What's Cooking Thursday at Feeding Four as well. I hope those visiting from there will enjoy.
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