Shrimp enchiladas

Yield: 6 Servings

Measure Ingredient
12 ounces Cooked shrimp;chopped, (2 cups)
6 ounces Shredded Monterey Jack cheese; divided
2 cups Picante sauce; divided
14 ounces Fresh broccoli chopped
3 ounces Cream cheese softened
½ cup Thinly sliced green onions;with tops
⅓ cup Chopped fresh cilantro
½ teaspoon Garlic salt
\N \N Vegetable oil
12 \N Corn tortillas
\N \N Chopped tomatoes
\N \N Avocado slices
\N \N Sour cream


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

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