Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living May 2001


Recipe Summary test

4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.