Over The Border Shrimp Enchiladas

It's been awhile since I've shared any recipes! I have several I never posted about from a few months back, but mostly I've been in a bit of a slump and making a lot of old favorites...which is actually pretty rare for me, I like to make new things!! But anyway, a few months ago I found this wonderful shrimp enchiladas recipe in a magazine and decided that I would make it one day...and then I completely forgot which magazine it was in. I have to tell you, I am obsessed with cooking magazines! I have a collection of well over 100 of them! I was not having much luck finding it! So I decided to google it and thankfully came across this blog. Yay! Then after I posted the photos on Facebook, a friend asked if it was from the August Taste of Home, and sure enough, it was! So glad I was pointed in the right direction, there were several other cream cheese recipes in that issue and I LOVE cream cheese! Anyway, this recipe was very easy and so delicious! Enjoy!


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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