Shelly's Recipe

CHIPOTLE SHRIMP ENCHILADAS

Category: Casseroles - Seafood

1 Tbsp olive oil
1 large onion, finely chopped (about 1-1/4 cups)
1 clove garlic, finely chopped
1 box Knorr Chipotle Mexican Cooking Sauce
3/4 cup mayonnaise
1 lb cooked medium shrimp, peeled, deveined and chopped
2 cups shredded queso blanco or Monterey Jack cheese (about 8 oz)
12 corn tortillas

In 12 inch nonstick skillet, heat oil over medium heat and cook 1/2 the onions, stirring occasionally, 3 minutes or until softened. Add garlic and cook, stirring frequently, 1 minute. Stir in the cooking sauce and simmer 2 minutes. Whisk in the mayonnaise, and cook, stirring frequently, 2 minutes or until slightly thickened. Remove from heat.

In medium bowl, combine shrimp, remaining onion, and 1 cup cheese; set aside.

Preheat oven to 375. Spray 13 x 9 inch glass baking dish with cooking spray. Dip 1 tortilla in sauce, then fill with about 1/4 cup shrimp mixture. Place seam side down in baking dish. Repeat with remaining tortillas and shrimp mixture. Top with remaining sauce, then sprinkle with remaining cheese. Bake uncovered 20 minutes or until bubbling. Garnish, if desired, with chopped green onions. Serves 6