Shrimp enchiladas

6 Servings

Ingredients

QuantityIngredient
12ouncesCooked shrimp;chopped, (2 cups)
6ouncesShredded Monterey Jack cheese; divided
2cupsPicante sauce; divided
14ouncesFresh broccoli chopped
3ouncesCream cheese softened
½cupThinly sliced green onions;with tops
cupChopped fresh cilantro
½teaspoonGarlic salt
Vegetable oil
12Corn tortillas
Chopped tomatoes
Avocado slices
Sour cream

Directions

OPTIONAL TOPPINGS

Combine shrimp, ½ cup shredded cheese, ½ cup picante ssauce, broccoli, cream cheese, onions,cilantro and garlic salt;mix well. Heat ½-inch oil in small skillet until hot. Quickly fry each tortilla in oil to soften, about 2 seconds per side;drain on paper towels. Spoon ⅓ cup shrimp mixture down center of each tortilla; roll up and place seam side down in 13 x 9-inch baking dish. Spoon remaining picante sauce over enchiladas.

Bake uncovered, at 375*F. 25 minutes. Sprinkle with remaining 1 cup cheese.

Return to oven until cheese melts. Serve with toppings and additional picante sauce. Makes 6 servings NOTE: Flour tortillas may be substituted; omit frying.

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Mar 21, 1998