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 |
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