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

1. 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.

2. Peel shrimp and devein; coarsely chop shrimp, and set aside.

3. Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.

4. Spoon 1 cup mixture into bottom of a lightly greased 13×9-inch baking dish.

5. Reserve remaining mixture; keep warm.

6. 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.

7. Heat tortillas according to package directions.

8. Spoon 3-4 tbsp shrimp mixture down center of each tortilla.

9. Roll up tortillas, and place, seam side down, in baking dish.

10. Pour remaining soup mixture over enchiladas; top with remaining cheese.

11. Bake at 350°F for 30 minutes.

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