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