Yield: 6 Servings
|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