Delicious! I used 1 lb. of shrimp and 4 very large jalapeno-cheddar flour tortillas. Subbed cream of celery and cream of mushroom soup for the two called for and only used 1 cup of cheese inside. I had 2 large poblano peppers and roasted them instead of using canned chiles. So creamy and VERY filling!
Yield: 4 to 6 servings
- 6 cups water
- 1 1/2 pounds unpeeled, medium-size fresh shrimp*
- 1 (10 3/4-ounce) can cream of shrimp soup, undiluted
- 1 (10 3/4-ounce) can cream of onion soup, undiluted
- 1 cup picante sauce
- 1 (8-ounce) package cream cheese, softened*
- 1/2 cup sour cream
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided*
- 9 green onions, chopped
- 1 (4.5-ounce) can chopped green chiles
- 10 (6-inch) flour tortillas*
- Garnish: chopped fresh cilantro
- Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
- Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.
- Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated. Spoon 1 cup mixture into bottom of a lightly greased 13- x 9-inch baking dish; reserve remaining mixture, and keep warm.
- Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack, green onions, and chiles.
- Heat tortillas according to package directions. Spoon 3 to 4 tablespoons shrimp mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in baking dish.
- Pour remaining soup mixture over enchiladas; top with remaining 1 cup Monterey Jack cheese.
- Bake at 350° for 30 minutes. Garnish, if desired.
- * Substitute 2 cups chopped, cooked chicken for shrimp, if desired. Substitute reduced-fat cream cheese, Monterey Jack cheese, and flour tortillas for regular cream cheese, Monterey Jack cheese, and flour tirtillas.
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